Overview

Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.

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9780824700058

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Reviews

"""a concentrated but comprehensive collection of works on this key food science area [Includes] very detailed reviews with excellent reference lists It is well illustrated with diagrams that help the reader's understanding"" - Food Technology in New Zealand, Vol. 38, No. 5"

a concentrated but comprehensive collection of works on this key food science area [Includes] very detailed reviews with excellent reference lists It is well illustrated with diagrams that help the reader's understanding - Food Technology in New Zealand, Vol. 38, No. 5

Author Information

Marangoni\, Alejandro G.; Narine\, Suresh S.

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