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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Bibliographic Details
Main Authors: Williams, Christine, Buttriss, Judith
Format: Book
Language:English
Published: CRC Press LLC 2011
Subjects:
Online Access:https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611
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Institutions: Thư viện Trường Đại học Đà Lạt