Work

Chemical and physical properties of the high melting glyceride fractions of commercial margarines

Year: 1991

Type: article

Source: Journal of the American Oil Chemists Society

DOI: 10.1007/bf02657760

Authors: V. D’Souza, L. deMan, J. M. de Man

Institution: University of Guelph

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2012934405

FWCI: 6.254

Cites: 26

Cited by: 51

Related to: 10