Chemical and Enzymatic Interesterification for Food Lipid Production - SpringerBriefs in Molecular Science - Vanessa Alves - Books - Springer International Publishing AG - 9783031674044 - August 12, 2024
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Chemical and Enzymatic Interesterification for Food Lipid Production - SpringerBriefs in Molecular Science 2024 edition

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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.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released August 12, 2024
ISBN13 9783031674044
Publishers Springer International Publishing AG
Pages 59
Dimensions 150 × 220 × 10 mm   ·   119 g
Language German  

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