Chemical and Enzymatic Interesterification for Food Lipid Production
(Bog, Paperback / softback, Engelsk)
Beskrivelse
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.
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Alle detaljer
| Forlag | Springer International Publishing AG |
| Forfattere | Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgave | 2024 ed. |
| Udgivelsesdato | 12-08-2024 |
| Første udgivelsesår | 2024 |
| Serie | SpringerBriefs in Molecular Science |
| Illustrationer | 7 Illustrations, color; 1 Illustrations, black and white |
| Originalsprog | Switzerland |
| Sideantal | 59 |
| Indbinding | Paperback / softback |
| Forlag | Springer International Publishing AG |
| Sideoplysninger | 59 pages, 7 Illustrations, color; 1 Illustrations, black and white |
| Mål | 235 x 155 |
| ISBN-13 / EAN-13 | 9783031674044 |