Silva, R.C. Cotting, L.N. Poltronieri, T.P. Balcão, V.M. Gioielli, L.A. <br/><br/>
Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification 

<br/><br/><label>Subjects--Topical Terms: </label><br/>SOJA<br/>ÓLEO VEGETAL<br/>BANHA<br/>PROPRIEDADE FÍSICO-QUÍMICA