Development and Physical Properties of Low-Trans Spread Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Synthesis (카놀라유와 대두극도경화유로부터 효소적으로 합성된 저트랜스 스프레드 고체지의 특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.39 no.9
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- pp.1328-1334
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- 2010