Physical properties of lipids
This book provides in-depth coverage of the physical properties of fats and oils. It includes surface and rheological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products. Topics include modelling crystallization ki...
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| Główni autorzy: | , |
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| Format: | Książka |
| Język: | English |
| Wydane: |
Marcel Dekker
2011
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| Hasła przedmiotowe: | |
| Dostęp online: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25658 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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