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Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter

Zhen Zhang1, Jia Song2, Wan Jun Lee1

  • 1JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.

Food Chemistry
|March 11, 2020
PubMed

Keywords:
Binary compatibilityChocolate textureCocoa butter substitutesEnzymatic interesterification

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