Structure and Properties of Fat Crystal Networks, Second Edition


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Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat in foods has produced a major challenge: How do we create structure with a minimum amount of structuring material?

eBook Details:
Category: Telecommunications
Author: Alejandro G. Marangoni
Language: English
ISBN10: 1439887624
ISBN13: 9781439887622
Pages: 518
PubDate: 2012-09-25 00:00:00
UploadDate: 7/4/2016 7:45:41 am

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