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06/2018, 2, ISBN 0128140410, 420
eBook
2013, Second edition., ISBN 1444336843
Web Resource
2011, 2, ISBN 0983079110, v, 340
In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of... 
Essential fatty acids in human nutrition | Lipids in human nutrition | Oils and fats, Edible | Health aspects | Oils and fats, Edible-Health aspects
Book
09/2017, Food Chemistry, Function and Analysis Ser., ISBN 9781782628293, Volume 3
Annotation Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest... 
Technology & Engineering | Oils And Fats, Edible
Web Resource
2017, Contemporary food engineering, ISBN 9781498752091
Web Resource
2017, 1, Contemporary food engineering, ISBN 9781498752091, xxi, 262 pages
Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as... 
Food industry and trade | Oils and fats, Edible
Book
1921, Ed. 2 rev.
eBook
2016, Edible, ISBN 1780235755, 136 pages
Book
1938, vi, 230 p. table, diag.
Fat
Book
1918, Monographs on industrial chemistry
eBook
Progress in Crystal Growth and Characterization of Materials, ISSN 0960-8974, 06/2016, Volume 62, Issue 2, pp. 398 - 399
The course focuses on the polymorphism and polymorphic transformation of edible fat crystals, such as chocolate. The morphology, crystallization behavior and... 
polymorphic transformation | food sciences | edible fat | Oils and fats, Edible | Polymorphism (Crystallography) | Crystal growth | Edible | Crystallization | Crystals | Chocolate | Transformations | Melting points | Polymorphism
Journal Article
1983, Food technology review, ISBN 9780815509233, Volume no. 57, xiii, 402
Book
1969, Food processing review no. 5, 404
Book
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