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.
Enregistré dans:
| Auteurs principaux: | , |
|---|---|
| Format: | Livre |
| Langue: | English |
| Publié: |
CRC Press LLC
2011
|
| Sujets: | |
| Accès en ligne: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|