| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540948 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Cocoa butter analogue was produced from camel hump fat and tristearin. ⺠Enzymatic interesterification by lipase in SC-CO2 was optimised using RSM. ⺠All variables have their effects on the content of main TAGs of cocoa butter analogue.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hajar Shekarchizadeh, Mahdi Kadivar,