Modifying lipids for use in food /
Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of l...
| Corporate Authors: | , |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Woodhead,
2006.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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