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

<p>Free fatty acids (FFA) content in L, MTO (raw materials), and HMFS obtained after 2-, 4-, and 6-hour interesterification, respectively.</p>

International Journal of Analytical Chemistry

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Figure 4

Figure 4: The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard 

Figure 4 | The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard 