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Fats in Food Products

Overview of attention for book
Cover of 'Fats in Food Products'

Table of Contents

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    Book Overview
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    Chapter 1 Physical Chemistry of Fats
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    Chapter 2 Fats in Cream and Ice Cream
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    Chapter 3 Butter and Allied Products
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    Chapter 4 Anhydrous Milkfat Products and Applications in Recombination
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    Chapter 5 Fats in Spreadable Products
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    Chapter 6 Fats in Bakery and Kitchen Products
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    Chapter 7 Milkfat in Sugar and Chocolate Confectionery
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    Chapter 8 Fat Products Using Fractionation and Hydrogenation
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    Chapter 9 Fat Products Using Chemical and Enzymatic Interesterification
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    Chapter 10 Flavours Derived from Fats
Attention for Chapter 8: Fat Products Using Fractionation and Hydrogenation
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