Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines - RSC Advances (RSC Publishing)
![Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock - Cui - 2022 - International Journal of Food Science & Technology - Wiley Online Library Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock - Cui - 2022 - International Journal of Food Science & Technology - Wiley Online Library](https://ifst.onlinelibrary.wiley.com/cms/asset/7624a3bb-a06e-4ee1-a413-2ad399c68d6e/ijfs15314-toc-0001-m.jpg?trick=1675632275504)
Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock - Cui - 2022 - International Journal of Food Science & Technology - Wiley Online Library
![SOLVED: B. Other Physical Properties: Reagents: coconut oil, margarine; oleic acid, lanolin, beef tallow. Procedure: Observe and record the appearance; consistency; color and odor of each of Ihe lipid samples Write your SOLVED: B. Other Physical Properties: Reagents: coconut oil, margarine; oleic acid, lanolin, beef tallow. Procedure: Observe and record the appearance; consistency; color and odor of each of Ihe lipid samples Write your](https://cdn.numerade.com/ask_images/091272e814c549848cfd557b1d8297d2.jpg)