Improving the fat content of foods

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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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Bibliografske podrobnosti
Những tác giả chính:	Williams, Christine, Buttriss, Judith
Format:	Knjiga
Jezik:	English
Izdano:	CRC Press LLC 2011
Teme:	Hóa học
Online dostop:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611
Oznake:	Označite Brez oznak, prvi označite!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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