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Compositional and textural properties of milkfat–soybean oil blends following enzymatic interesterification
Food chemistry

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Compositional and textural properties of milkfat–soybean oil blends following enzymatic interesterification
Author(s) of Article  Will be identified in next release
Citation  Food chemistry 2011 v.125 no.1 pp. 133-138
Click to View  (Click to View)
Date of Publication  2011
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=520450
Name of Publication  Food chemistry
Publishing Company  Will be identified in next release
Accession Number  134856