Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (lear) mixture
- Pirkko Forssell
- , Riitta Kervinen
- , Maija Lappi
- , Pekka Linko
- , Tapani Suortti
- , Kaisa Poutanen
- Helsinki University of Technology
Research output: Contribution to journal › Article › Scientific › peer-review
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(Scopus)