Kód: 12496393
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 fats. In this fashion, many food products requiring a specific texture and ... celý popis
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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 fats. In this fashion, many food products requiring a specific texture and rheology can be made with
Zařazení knihy Knihy v angličtině Mathematics & science Biology, life sciences Biochemistry
5593 Kč
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