The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard

<p>PDSC curves of HMFS obtained after 2-, 4-, and 6-hour interesterification.</p>

International Journal of Analytical Chemistry

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Figure 2

Figure 2: The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard 

Figure 2 | The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard 