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Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lipase-Catalyzed Reaction

Food ChemistryRice Bran OilHealth SciencesBiochemistryBiotechnologyInteresterified Hard FatFood ProcessingLipid ChemistryPhysicochemical Properties