Development of trans-free lipid systems and their use in food products /

The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confect...

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Bibliographic Details

Other Authors:	Toro Vázquez, Jorge Fernando (Editor)
Format:	eBook
Language:	English
Published:	Cambridge, UK : Royal Society of Chemistry, 2022.
Series:	Food chemistry, function and analysis ; no. 31.
Subjects:	Oils and fats, Edible. Unsaturated fatty acids. Dietary Fats Fatty Acids, Unsaturated Huiles et graisses comestibles. Acides gras insaturés. Electronic books.
Online Access:	Connect to the full text of this electronic book