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Fats and Oils
Author: Clyde E. Stauffer
ISBN: 978-0-913250-90-7
Chapter 1: Functional Properties of Fats and Oils
Pages 1-14
Chapter 2: Analytical Tests of Fats and Oils
Pages 15-27
Chapter 3: Properties of Emulsifiers
Pages 29-45
Chapter 4: Refining and Production
Pages 47-60
Chapter 5: Bakery Product Applications
Pages 61-79
Chapter 6: Frying Fats
Pages 81-90
Chapter 7: Chocolate and Confectionery Coatings
Pages 91-100
Chapter 8: Salad Dressings
Pages 101-107
Chapter 9: Nutritional Topics
Pages 109-118
Chapter 10: Fat and Calorie Reduction in Foods
Pages 119-127
Back Matter
Pages 145-149
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