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Fig. 5

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a–c: Comparison of the solid fat content melting curves obtained for the enzymatically interesterified blends; a:  blend-1; b: blend-2; c: blend-3 (EIE-1 = RO:FHRO 60:40; EIE-2 = RO:FHRO 70:30; EIE-3 = RO:FHRO 80:20 wt:wt%), using the IUPAC 2.150 a non-tempered serial method (1 h at 0 °C, 30 min at each temperature) and using a modified method (2 h at 0 °C and 1 h at each temperature).

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