Effects of Fat Crystal Network Structure on the Rheological Properties of High Oleic-stearic Acid Fats Before and After Chemical and Random Enzymatic Interesterification
Download or Read eBook Effects of Fat Crystal Network Structure on the Rheological Properties of High Oleic-stearic Acid Fats Before and After Chemical and Random Enzymatic Interesterification PDF written by University of Guelph. Dept. of Food Science and published by . This book was released on 2008 with total page 182 pages. Available in PDF, EPUB and Kindle.
Author | : University of Guelph. Dept. of Food Science |
Publisher | : |
Total Pages | : 182 |
Release | : 2008 |
ISBN-10 | : OCLC:1087287521 |
ISBN-13 | : |
Rating | : 4/5 (21 Downloads) |
Book Synopsis Effects of Fat Crystal Network Structure on the Rheological Properties of High Oleic-stearic Acid Fats Before and After Chemical and Random Enzymatic Interesterification by : University of Guelph. Dept. of Food Science
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