Chemical and enzymatic interesterification for food lipid production
Auteur :
Alves, Vanessa / Furtado, Guilherme de Figueiredo / Alves Macedo, Gabriela
Éditeur :
Springer International Publishing AG
ISBN :
9783031674044
Date de publication :
12 août 2024
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
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.