Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1243| Title: | Physical properties of lipids |
| Authors: | Marangoni, Alejandro G. Narine, Suresh S. |
| Keywords: | Hóa học |
| Issue Date: | 2002 |
| Publisher: | Marcel Dekker |
| Abstract: | This book provides in-depth coverage of the physical properties of fats and oils. It includes surface and rheological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products. Topics include modelling crystallization kinetics of triacylglycerols; food emulsifiers; structure-reactivity relationships, design, and applications; and aspects of processing, including the deodorization and fractionation of fats. |
| URI: | http://10.0.16.20:8080/dspace/handle/DLU123456789/25658 http://192.168.1.40:8080/thuvienso/handle/123456789/1243 |
| ISBN: | 0-8247-0005-8 |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Physical properties of lipids.pdf | 6.98 MB | Adobe PDF |  Download |
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