Table 3. Fatty Acid profile of Shea stearin/fluted pumpkin seed oil blend (chemically interesterified, and non-interesterified)

From

Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend

Chibor Bariwere Samuel, Eke-Ejiofor Joy, Kiin-Kabari David Barine

American Journal of Food Science and Technology. 2018, 6(4), 187-194 doi:10.12691/ajfst-6-4-8