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Cocoa butter equivalent through enzymatic interesterification of palm oil midfraction
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Mutant sunflowers with high concentration of saturated fatty acids in the oil
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Production of cocoa butter substitute via enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends
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Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification
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