Production and characterisation of cocoa butter equivalents from high oleic sunflower oil by enzymatic rearrangement
Cocoa Butter (CB) is one of the most expensive and widely used raw materials in the chocolate and confectionery industries. Due to the rise in the cost of CB in recent years, the variability in quality and the uncertainty in supply, the development of speciality fats with similar triacylglycerol (TA...
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| Format: | Default Thesis |
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2013
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| Online Access: | https://hdl.handle.net/2134/13880 |
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