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Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics |
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| Authors: | Mariel Farfán Alfredo álvarez Alan Gárate Pedro Bouchon |
| Institution: | Pontificia Universidad Católica de Chile, Department of Chemical and Bioprocess Engineering, Vicuńa Mackenna 4860, 6904411 Santiago, Chile |
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