{"title":"Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality","authors":"M. Golding, E. Pelan","doi":"10.1007/978-0-387-75284-6_12","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":346197,"journal":{"name":"Food Emulsifiers and Their Applications","volume":"9 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Emulsifiers and Their Applications","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-0-387-75284-6_12","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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