Trait-modified oils in foods /

"In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line informa...

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Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	List, Gary R., Orthoefer, Frank T., 1941-
Format:	eBook
Language:	English
Published:	Hoboken : John Wiley and Sons, Incorporated, 2015.
Series:	Institute of Food Technologists series.
Subjects:	Oils and fats, Edible. Food > Composition. Oils and fats > Biotechnology. Huiles et graisses comestibles. Huiles et graisses > Biotechnologie. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book