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Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends |
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| Authors: | Mahdis Tourchi Rudsari Leila Najafian Seyed Ahmad Shahidi |
| Affiliation: | 1. Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran;2. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran |
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