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Lipase-Mediated Interesterification of Oils for Improving Rheological,Heat Transfer Properties and Stability During Deep-Fat Frying |
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| Authors: | Sukumar Debnath Maya Prakash Belur R Lokesh |
| Affiliation: | (1) Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (Council of Scientific & Industrial Research), Mysore, 570 020, India;(2) Department of Sensory Science, Central Food Technological Research Institute (Council of Scientific & Industrial Research), Mysore, 570 020, India; |
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