INFLUENCE OF INTERESTEREFICATION REACTION IN PHYSICAL AND CHEMICAL CHARACTERISTICS OF SOYBEAN OIL AND HYDROGENATED SOYBEAN OIL BLENDS
This study deals with the blends of hydrogenated soybean oil to low iodine value (HS), with Soybean oil (SB), in ratio 20:80,40:60,60:40,80:20% fat to oil. Each blend was divided in to tow groups , the first one was saved under frizzing and the others was interesterified. Characterizations of these...
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2008-06-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_27805_f36af6cbf1e81a4458e63d1de544549f.pdf |
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