The Truth About What's Really In Margarine
Newsbreak,
Margarine has emerged as a healthier alternative to butter, making its way into desserts, crackers, bread, and sauces.
Food Emulsifiers and Their Applications
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Overview of Food Emulsifiers
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Altmetric BadgeChapter 2 Synthesis and Commercial Preparation of Food Emulsifiers
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Altmetric BadgeChapter 3 Analysis of Food Emulsifiers
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Altmetric BadgeChapter 4 Emulsifier-Carbohydrate Interactions
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Altmetric BadgeChapter 5 Protein/Emulsifier Interactions
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Altmetric BadgeChapter 6 Physicochemical Aspects of an Emulsifier Functionality
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Altmetric BadgeChapter 7 Emulsifiers in Dairy Products and Dairy Substitutes
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Altmetric BadgeChapter 8 Emulsifiers in Infant Nutritional Products
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Altmetric BadgeChapter 9 Applications of Emulsifiers in Baked Foods
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Altmetric BadgeChapter 10 Emulsifiers in Confectionery
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Altmetric BadgeChapter 11 Margarines and Spreads
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Altmetric BadgeChapter 12 Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality
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Altmetric BadgeChapter 13 Guidelines for Processing Emulsion-Based Foods
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Altmetric BadgeChapter 14 Forecasting the Future of Food Emulsifiers