Results 261 to 270 of about 6,543 (294)

Shortenings

2013
openaire   +1 more source

Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

JAOCS, Journal of the American Oil Chemists' Society, 1998
exaly   +2 more sources

Physical properties of shortenings with low‐trans fatty acids as affected by emulsifiers and storage conditions

European Journal of Lipid Science and Technology, 2008
Silvana Martini
exaly  

Shortened Puerperium

BMJ, 1943
  +4 more sources

Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia

JAOCS, Journal of the American Oil Chemists' Society, 2001
Hasanah M Ghazali
exaly  

Utilization of palm oil and palm products in shortenings and margarines

European Journal of Lipid Science and Technology, 2007
exaly  

The role of nonlinear viscoelasticity on the functionality of laminating shortenings

Journal of Food Engineering, 2017
Braulio Macias Rodriguez, Alejandro G Marangoni   +1 more
exaly  

Trans -free bakery shortenings from mango kernel and mahua fats by fractionation and blending

JAOCS, Journal of the American Oil Chemists' Society, 2001
exaly  

Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

Journal of Food Science and Technology, 2011
Salİha DİnÇ, Aziz Tekin, İsa CavİdoĞlu   +2 more
exaly  

Shortening Shadows

Proceedings of the IRE, 1962
openaire   +1 more source