Hghly Effective Methods of Modification of Fats in Milk-Containing Products

The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats. Until recently, hydrogenation was the main method of modification of fats. Modification allows for products with a h...

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Bibliographic Details

Published in:	Техника и технология пищевых производств
Main Authors:	Tereshchuk L., Starovoytova K.
Format:	Article
Language:	English
Published:	Kemerovo State University 2018-09-01
Subjects:	trans-isomers of fatty acids solid triglycerides melting interesterification fractionation
Online Access:	http://fptt.ru/stories/archive/50/13.pdf