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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| Autores principales: | , |
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| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
CRC Press LLC
2011
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| Materias: | |
| Acceso en línea: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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