Use of Interesterified Fats in Food Preparations

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Authors

  • Grace George
     Department of Biochemistry, University of Benin, Ugbowo Campus, Benin city, Bendal State ,NG
  • D. P. Sen
     Central Food Technological Research Institute, Mysore 570 013 ,IN

Abstract

In an earlier communication, Grace George and Sen' have reported the preparation of a few interesterified vanaspati like plastic fats from refined and bleached sal fat, edible grade sheep tallow, vanaspati, refined groundnut oil, refined safflower oil and cottonseed oil.

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Published

1983-05-01

How to Cite

George, G., & Sen, D. P. (1983). Use of Interesterified Fats in Food Preparations. The Indian Journal of Nutrition and Dietetics, 20(5), 163–172. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/13047

Issue

Volume 20, Issue 5, May 1983

Section

Original Articles

License

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