Modifying lipids for use in food [electronic resource] / edited by Frank D. Gunstone.
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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Full Text (via Knovel) |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge :
Woodhead,
2006.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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