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Fats in Food Products

Fats in Food Products

D. P. Moran

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Editorial:
Springer Nature B.V.
Año de edición:
1995
Materia
Tecnología de alimentos y bebidas
ISBN:
9780751401776

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Sobre IBD

1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat Products Using Chemical and Enzymatic Interesterification.- 10. Flavours Derived from Fats.

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