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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...

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Bibliographic Details
Call Number:Libro Electrónico
Corporate Author: AarhusKarlshamn (Firm). Oils & Fats Academy
Other Authors: Gunstone, F. D.
Format: Electronic eBook
Language:Inglés
Published: Cambridge : Woodhead, 2006.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Online Access:Texto completo