Author: Mazurek H.
Publisher: Elsevier
ISSN: 0924-2244
Source: Trends in Food Science and Technology, Vol.8, Iss.11, 1997-11, pp. : 383-384
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Erythritol for reduced-calorie, less cariogenic soft candy
Trends in Food Science and Technology, Vol. 7, Iss. 6, 1996-06 ,pp. :
Linked esterified alkoxylated polyols as reduced-calorie fat substitutes
By Ferenz M.R.
Trends in Food Science and Technology, Vol. 7, Iss. 2, 1996-02 ,pp. :
By Membre Jeanne-Marie Majchrzak Virginie Jolly Isabelle
Journal of Food Protection, Vol. 60, Iss. 12, 1997-12 ,pp. :
Modelling of the crystallization kinetics of fats
By Foubert I. Dewettinck K. Vanrolleghem P.A.
Trends in Food Science and Technology, Vol. 14, Iss. 3, 2003-03 ,pp. :
Trans-Fats and Coronary Heart Disease
Critical Reviews in Food Science and Nutrition, Vol. 50, Iss. 1, 2010-01 ,pp. :