Structure and Properties of Fat Crystal Networks, Second Edition by Alejandro G. Marangoni
English | 4 Sept. 2012 | ISBN: 1439887624 | 508 Pages | PDF | 32 MB
Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike.
Particularly for the food industry, removing trans fats and reducing saturated fat in foods has produced a major challenge: How do we create structure with a minimum amount of structuring material?
Buy Premium From My Links To Support Me & Download with MaX SPeeD!