PHYSICAL PROPERTIES OF STRUCTURED LIPIDS PRODUCED BY CHEMICAL INTERESTERIFICATION OF BEEF TALLOW WITH DIFFERENT OILS

AKTAŞ A. B., ÖZEN F. B., YEMİŞÇİOĞLU F.

3rd International Congress on Food Technology, 10 - 12 Ekim 2018

  • Yayın Türü: Bildiri / Özet Bildiri
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet