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Butter oil was chemically interesterified with sesamum oil at three different levels i.e. T1 (75 % butter oil and 25 % sesamum oil) T2 (50 % butter oil and 50 % sesamum oil) T3 (25 % butter oil and 75 % sesamum oil). All these treatments were compared with a control (To). Free fatty acids were in the range of 0.09 to 0.11 % (oleic acid) before intereseterification and decreased after rearrangement...
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