Hghly Effective Methods of Modification of Fats in Milk-Containing Products
The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats. Until recently, hydrogenation was the main method of modification of fats. Modification allows for products with a h...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2018-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/50/13.pdf |