შეწირულობა 15 სექტემბერს 2024 – 1 ოქტომბერს 2024 თანხის შეგროვების შესახებ

Physical Properties Of Lipids

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Physical Properties Of Lipids

Physical Properties Of Lipids

Alejandro G Marangoni

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ენა:

english

ISBN 10:

0824700058

ISBN 13:

9780824700058

ISBN:

A283B1ED-B127-43F5-839E-76462F6EB07B

ფაილი:

AZW3 , 6.88 MB

IPFS:

,

english0

ონლაინ წაკითხვა

ხორციელდება კონვერტაციის -ში

კონვერტაციის -ში ვერ მოხერხდა

შესაძლოა დაგაინტერესოთ

Alejandro G. Marangoni, Suresh S. Narine — Physical Properties of Lipids

John R. Dutcher, Alejandro G. Marangoni — Soft Materials: Structure and Dynamics

K. K. Rajah — Fats in Food Technology (Sheffield Food Technology)

no — PII: S0079-6700(01)00010-7

Daniel Swern. Ed. — Industrial Oil and Fat Products

Fereidoon Shahidi — Industrial Oil and Fat Products

M Auty Affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland — Analytical Methods | Microscopy (Microstructure of Milk Constituents and Products)

Bernhard Wunderlich — Macromolecular physics - Crystal nucleation, growth, annealing

Joel Bernstein — Polymorphism in molecular crystals

Stephen Z.D. Cheng — Phase Transitions in Polymers

Ewa Piorkowska, Gregory C. Rutledge(eds.) — Handbook of Polymer Crystallization

Nissim Garti, Kiyotaka Sato — Crystallization Processes in Fats and Lipid Systems

Alejandro G. Marangoni, Suresh S. Narine — Physical Properties of Lipids

Casimir C. Akoh, David B. Min — Food Emulsions

Alejandro G. Marangoni — Fat Crystal Networks (Food Science and Technology)

C.M. Van 't Land — Industrial Crystallization of Melts

Stig Friberg, Kare Larsson, Johan Sjoblom — Food Emulsions

John R. Dutcher, Alejandro G. Marangoni — Soft Materials: Structure and Dynamics

Frank D. Gunstone, Fred B. Padley — Lipid Technologies and Applications

Frank D. Gunstone — Modifying Lipids for Use in Foods

Stauffer, Clyde E — Fats & oils

Ralph Timms — Confectionery fats handbook: Properties, production and application

Kare Larsson, Peter Quinn, Kiyotaka Sato, Fredrik Tiberg — Lipids: Structure, physical properties and functionality

Alejandro G. Marangoni, Nissim Garti — Edible Oleogels: Structure and Health Implications

Nissim Garti, Neil R. Widlak — Cocoa Butter and Related Compounds

Satō, Kiyotaka — Crystallization of lipids : fundamentals and applications in food, cosmetics, and pharmaceuticals

Satō, Kiyotaka — Crystallization of lipids fundamentals and applications in food, cosmetics and pharmaceuticals

Kanes K. Rajah — Fats in Food Technology

Alejandro G. Marangoni — Structure and Properties of Fat Crystal Networks

R. E. Timms (auth.), D. P. J. Moran, K. K. Rajah (eds.) — Fats in Food Products

Emma Chiavaro — Differential Scanning Calorimetry: Applications in Fat and Oil Technology

J L McNaughton; C T Mortimer — Differential scanning calorimetry

Fitzgerald, Adrienne — Emulsifiers : properties, functions, and applications

Patel, Ashok R — Edible oil structuring: concepts, methods and applications

Jorge F. Toro-Vazquez — Development of Trans-free Lipid Systems and their Use in Food Products

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