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Journal of Food Quality
Volume 2017, Article ID 1253976, 8 pages
https://doi.org/10.1155/2017/1253976
Research Article

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

1Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
2Programa de Posgrado en Ciencias y Tecnología de Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n Col. Centro, Postal 1658, 83000 Hermosillo, SON, Mexico
3Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Libramiento Norte Carretera Irapuato León, Kilómetro 9.6, 36821 Irapuato, GTO, Mexico

Correspondence should be addressed to María Guadalupe Salazar-García; xm.nosu.nacayaug@razalasg

Received 7 August 2017; Accepted 16 October 2017; Published 9 November 2017

Academic Editor: Domenico Montesano

Copyright © 2017 Nydia E. Buitimea-Cantúa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Nydia E. Buitimea-Cantúa, María Guadalupe Salazar-García, Reyna Luz Vidal-Quintanar, Sergio O. Serna-Saldívar, Refugio Ortega-Ramirez, and Génesis Vidal Buitimea-Cantúa, “Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends,” Journal of Food Quality, vol. 2017, Article ID 1253976, 8 pages, 2017. https://doi.org/10.1155/2017/1253976.