Open AccessDEVELOPMENT OF ZERO TRANS BAKING SHORTENINGS BY ENZYMATIC INTERESTERIFICATION
Author(s) -
Eliza Gruczyńska,
Ewa Majewska,
Katarzyna Tarnowska
Publication year - 2018
Publication title -
zeszyty problemowe postępów nauk rolniczych
Language(s) - English
Resource type - Journals
eISSN - 2543-9871
pISSN - 0084-5477
DOI - 10.22630/zppnr.2018..592.3
Subject(s) - zero (linguistics) , interesterified fat , chemistry , materials science , food science , enzyme , organic chemistry , philosophy , linguistics , lipase