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Annual Review of Food Science and Technology|April 28, 2026
Alternatives to the Vegetable Oil Hydrogenation Process to Reduce Trans-Fatty AcidsItyotagher P Aondoakaa, Casimir C AkohFood Chemistry|July 3, 2025
Physical and chemical properties of low saturated zero trans-fat soft margarine formulated with blends of enzymatically modified soybean oil and mango kernel fatItyotagher P Aondoakaa, Silvana Martini, Casimir C AkohPageof 1