Enzymatic interesterification effect on the physicochemical and technological properties of cupuassu seed fat and inaja pulp oil blends
Pedro Danilo de Oliveira, Dayala Albuquerque da Silva, Werbeth Pereira Pires, Carolina Vieira Bezerra, Luiza Helena Meller da Silva, Antônio Manoel da Cruz Rodrigues
Topics & Concepts
Interesterified fatChemistryFood scienceFat substitutePulp (tooth)EnzymeOrganic chemistryLipaseMedicinePathologyFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications