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- Physical Properties of Lipids
Physical Properties of Lipids
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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.
Lieferbar in ca. 10-20 Arbeitstagen