Formulation of zero-trans acid shortenings and margarines and other food fats with products of the oil palm

By K. G. Berger, N. Idris. 2005

59 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7d67f25f70f6dadbf23f915d291b1f2de43e283e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. R. Corley

In Food Science

1. R. Corley

In Nutrition and Dietetics

1. R. Corley

Citations in the corpus

• How much palm oil do we need (2009, background): “The move away from trans-fatty acids also favours palm oil, as it can be used without hydrogenation as the solid fat component in many formulations (Berger and Idris, 2005).”