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Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil

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Figure

Table 1. Fatty acid composition of pure BT and RBO and their blends in different proportions.
Table 2. Triacylglycerols composition of pure BTand RBO, their blends in different proportions and the enzymatic interesterification products.
Fig. 1. Relative variation (RV) for each type of TAG producedby enzymatic interesterification of BT / RBO blends in differentproportions.
Fig. 4. Heating thermograms of interesterification products of BTandBT/RBO blends.
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