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Fig. 6


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Comparison of the solid fat content melting curves obtained for the enzymatically interesterified blends (EIE-1 = RO:FHRO 60:40; EIE-2 =RO:FHRO 70:30; EIE-3 = RO:FHRO 80:20 wt:wt%) and fat extracted from commercial reference margarines.

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