PROVIDING LUBRICITY IN FOOD FAT SYSTEMS

[1] BRIGNOLI CA, 1976, J AM DIET ASSOC, V68, P224

[2] THE GLYCERIDE STRUCTURE OF NATURAL FATS .3. FACTORS GOVERNING THE CONTENT OF FULLY SATURATED GLYCERIDES [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1954, 31 (03) : 85 - 88

[3] LATONDRESS EG, 1980, ASA AOCS MONOGRAPH, V8

[4] ZERO TRANS MARGARINES - PREPARATION, STRUCTURE, AND PROPERTIES OF INTER-ESTERIFIED SOYBEAN OIL SOY TRISATURATE BLENDS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1977, 54 (10) : 408 - 413

[5] MATTIL KF, 1964, BAILEYS IND OIL FAT, P249

[6] FACTORS AFFECTING RATE OF DETERIORATION IN FRYING QUALITIES OF FATS .I. EXPOSURE TO AIR [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (03) : 228 - &

[7] SUPRAN MK, 1977, LIPIDS SOURCE FLAVOR

[8] MARGARINE AND MARGARINE OIL, FORMULATION AND CONTROL [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (11) : 823 - 829

[9] 1981, DEC EXP PAN FOOD SAF

[10] 1979, 114 FOAM SCI TECHN S

[1] BRIGNOLI CA, 1976, J AM DIET ASSOC, V68, P224

[2] THE GLYCERIDE STRUCTURE OF NATURAL FATS .3. FACTORS GOVERNING THE CONTENT OF FULLY SATURATED GLYCERIDES [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1954, 31 (03) : 85 - 88

[3] LATONDRESS EG, 1980, ASA AOCS MONOGRAPH, V8

[4] ZERO TRANS MARGARINES - PREPARATION, STRUCTURE, AND PROPERTIES OF INTER-ESTERIFIED SOYBEAN OIL SOY TRISATURATE BLENDS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1977, 54 (10) : 408 - 413

[5] MATTIL KF, 1964, BAILEYS IND OIL FAT, P249

[6] FACTORS AFFECTING RATE OF DETERIORATION IN FRYING QUALITIES OF FATS .I. EXPOSURE TO AIR [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (03) : 228 - &

[7] SUPRAN MK, 1977, LIPIDS SOURCE FLAVOR

[8] MARGARINE AND MARGARINE OIL, FORMULATION AND CONTROL [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (11) : 823 - 829

[9] 1981, DEC EXP PAN FOOD SAF

[10] 1979, 114 FOAM SCI TECHN S