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.
שמור ב:
| Những tác giả chính: | , |
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| פורמט: | ספר |
| שפה: | English |
| יצא לאור: |
CRC Press LLC
2011
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| נושאים: | |
| גישה מקוונת: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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