Vegetable oil blending: A review of physicochemical, nutritional and health effects
F Hashempour-Baltork, M Torbati… - Trends in Food Science …, 2016 - Elsevier
Background Oils and fats have many functions in food product preparation. Quality, stability
and nutritional features of oils are the most important factors in food technology. There is no …
and nutritional features of oils are the most important factors in food technology. There is no …
[引用][C] Vegetable oil blending: A review of physicochemical, nutritional and health effects
F Hashempour-Baltork, M Torbati… - Trends in Food Science …, 2016 - cir.nii.ac.jp
Vegetable oil blending: A review of physicochemical, nutritional and health effects | CiNii
Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ移動 …
Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ移動 …
Vegetable oil blending: a review of physicochemical, nutritional and health effects.
F Hashempour-Baltork, M Torbati… - 2016 - cabidigitallibrary.org
Background: Oils and fats have many functions in food product preparation. Quality, stability
and nutritional features of oils are the most important factors in food technology. There is no …
and nutritional features of oils are the most important factors in food technology. There is no …
Vegetable oil blending: A review of physicochemical, nutritional and health effects
F Hashempour-Baltork, M Torbati… - Trends in Food Science …, 2016 - infona.pl
Oils and fats have many functions in food product preparation. Quality, stability and
nutritional features of oils are the most important factors in food technology. There is no pure …
nutritional features of oils are the most important factors in food technology. There is no pure …