Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.
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Format PDF ● Pages 592 ● ISBN 9780203909171 ● Editor Alejandro G. Marangoni & Suresh S. Narine ● Publisher CRC Press ● Published 2002 ● Downloadable 6 times ● Currency EUR ● ID 2300078 ● Copy protection Adobe DRM
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