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.

Kaydedildi:
Detaylı Bibliyografya
Asıl Yazarlar: Williams, Christine, Buttriss, Judith
Materyal Türü: Kitap
Dil:English
Baskı/Yayın Bilgisi: CRC Press LLC 2011
Konular:
Online Erişim:https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611
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