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Chemical and Enzymatic Interesterification for Food Lipid Production - SpringerBriefs in Molecular Science Vanessa Alves 2024 edition
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Chemical and Enzymatic Interesterification for Food Lipid Production - SpringerBriefs in Molecular Science
Vanessa Alves
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.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 12 de agosto de 2024 |
| ISBN13 | 9783031674044 |
| Editores | Springer International Publishing AG |
| Páginas | 59 |
| Dimensiones | 150 × 220 × 10 mm · 119 g |
| Lengua | Alemán |
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