THE EFFECTS ON THERMAL BEHAVIOR, MICROSTRUCTURE AND POLYMORPHISM OF THE INTERESTERIFIED FATS FROM SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL AFTER REMOVAL OF DIACYLGLYCEROLS

Chiu, M. C.; Lilian Caroline Kramer Biasi; Theo Guenter  Kieckbusch

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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THE EFFECTS ON THERMAL BEHAVIOR, MICROSTRUCTURE AND POLYMORPHISM OF THE INTERESTERIFIED FATS FROM SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL AFTER REMOVAL OF DIACYLGLYCEROLS

Chiu, M. C. ¹ ; Lilian Caroline Kramer Biasi ² ; Theo Guenter Kieckbusch ³

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Chiu, M. C.; Lilian Caroline Kramer Biasi; Theo Guenter Kieckbusch. THE EFFECTS ON THERMAL BEHAVIOR, MICROSTRUCTURE AND POLYMORPHISM OF THE INTERESTERIFIED FATS FROM SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL AFTER REMOVAL OF DIACYLGLYCEROLS. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/the-effects-on-thermal-behavior-microstructure-and-polymorphism-of-the-intereste?lang=en>. Acesso em: 24 Jun. 2026. Copy citation

Chiu, M. C., 2022, THE EFFECTS ON THERMAL BEHAVIOR, MICROSTRUCTURE AND POLYMORPHISM OF THE INTERESTERIFIED FATS FROM SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL AFTER REMOVAL OF DIACYLGLYCEROLS. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/the-effects-on-thermal-behavior-microstructure-and-polymorphism-of-the-intereste?lang=en>. Copy citation

Chiu, M. C.. (2022, May). THE EFFECTS ON THERMAL BEHAVIOR, MICROSTRUCTURE AND POLYMORPHISM OF THE INTERESTERIFIED FATS FROM SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL AFTER REMOVAL OF DIACYLGLYCEROLS. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Chiu, M. C., THE EFFECTS ON THERMAL BEHAVIOR, MICROSTRUCTURE AND POLYMORPHISM OF THE INTERESTERIFIED FATS FROM SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL AFTER REMOVAL OF DIACYLGLYCEROLS. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/the-effects-on-thermal-behavior-microstructure-and-polymorphism-of-the-intereste?lang=en Copy citation

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¹ Departamento de Tecnologia de Alimentos ;

² Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

³ Faculdade de Engenharia Química / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

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Food Processing

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