TECHNOLOGY OF STAGED HYDROGENATION OF FATS

<p style="margin-left:0cm; margin-right:0cm; text-align:justify">Fats are an important component of a number of food products and affect their consistency, shelf life, taste and nutritional qualities. Stepwise hydrogenation is one of the main methods of modifying edible fats, allowing to influence their chemical struct

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Publication Details

Journal
European Journal of Technical and Natural Sciences
Published
2025-10-18
DOI
https://doi.org/10.29013/ejtns-25-4.5-30-33
Primary Topic
Textile materials and evaluations
Type
article
Field-Weighted Citation Impact
0.00
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article

TECHNOLOGY OF STAGED HYDROGENATION OF FATS

Sattarov Karim Karshievich
European Journal of Technical and Natural Sciences
Textile materials and evaluations
article

TECHNOLOGY OF STAGED HYDROGENATION OF FATS

Sattarov Karim Karshievich
article en

Abstract

<p style="margin-left:0cm; margin-right:0cm; text-align:justify">Fats are an important component of a number of food products and affect their consistency, shelf life, taste and nutritional qualities. Stepwise hydrogenation is one of the main methods of modifying edible fats, allowing to influence their chemical struct

European Journal of Technical and Natural Sciences
Openalex Percentile: Top 74%
Textile materials and evaluations
DOIOpen Access PDFOpenAlex
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