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Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions |
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| Authors: | M Kowalska M Mendrycka A Zbikowska S Stawarz |
| Affiliation: | 1. Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland;2. Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS‐SGGW), Warsaw, Poland |
| Abstract: | |
| Keywords: | emulsions interesterification synthesis mutton tallow sensory evaluation stability of emulsion walnut oil |