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Edible oleogels : structure and health implications /
In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without caus...
| Cote: | Libro Electrónico |
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| Autres auteurs: | , |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Urbana, IL :
AOCS Press,
[2011]
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| Sujets: | |
| Accès en ligne: | Texto completo |