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Studies in Interesterification II: Nutritional Quality of Directed Interesterified Cottonseed Oil

 

作者: M. M. Chakrabarty,   D. Bhattacharyya,  

 

期刊: Fette, Seifen, Anstrichmittel  （WILEY Available online 1969）
卷期: Volume 71, issue 1  

页码: 37-39

 

ISSN:0015-038X

 

年代: 1969

 

DOI:10.1002/lipi.19690710107

 

出版商: WILEY‐VCH Verlag

 

数据来源: WILEY

 

摘要:

AbstractThe plastic fat prepared from cottonseed oil by directed interesterification reaction was not only nutritionally equivalent to conventional hydrogenated edible fat „Vanaspati”︁ but somewhat better in as much as it lowered the cholesterol level in

 

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