Developing products with modified fats-Reference-Cited by-同舟云学术

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Developing products with modified fats

Published:2006 Issue: Volume: Page:411-427
ISSN:
Container-title:Improving the Fat Content of Foods
language:
Short-container-title:

Author:

Flöter E.,Bot A.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/Q61254N4240TW6M3.pdf

Reference23 articles.

1. Rancidity in Foods,1994

2. Theory of emulsification;Bancroft;Journal of Physical Chemistry,1913

3. Food Texture: Measurement and Perception;De Bruijne,1999

4. Nahrungsfette und Öle;Bockisch,1993

5. Food emulsions inside and outside the mouth;Bot;Food Ingredients and Analysis International,2000

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