Improving the fat content of foods
Discusses ways of reducing saturated fatty acids in food, explores how to develop and use PUFAs as functional ingredients, and covers ways of improving the sensory quality of product incorporating modified fats.
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| Hauptverfasser: | , |
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
CRC Press LLC
2011
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| Schlagworte: | |
| Online Zugang: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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