
Chemical and Enzymatic Interesterification for Food Lipid Production
This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications.
- Opplag
- 2024 ed.
- ISBN
- 9783031674044
- Språk
- Engelsk
- Vekt
- 310 gram
- Serie
- Chemistry of Foods
- Utgivelsesdato
- 12.8.2024
- Antall sider
- 59
