Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend
| Publication | Article in American Journal of Food Science and Technology, published June 2018 |
|---|---|
| Authors | Chibor Bariwere Samuel, Eke-Ejiofor Joy, Kiin-Kabari David Barine |
This is the public page for a publication record in Dimensions, a free research insights platform that brings together information about funding, scholarly outputs, policy, patents and grants.
Loading metrics…