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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Fat Substitute Utilizing Mastic Gum: Development and Application in Dairy Products

Fat Substitute Utilizing Mastic Gum: Development and Application in Dairy Products

Paperback

Chronic Fatigue SyndromeLow Fat

Currently unavailable to order

ISBN10: 1805299352
ISBN13: 9781805299356
Publisher: Publishers
Pages: 248
Weight: 0.74
Height: 0.52 Width: 6.00 Depth: 9.00
Language: English

Fat Substitute Utilizing Mastic Gum: Development and Application in Dairy Products by Deepika Rani is a comprehensive book that delves into the research and development of a novel fat substitute using mastic gum derived from Pictichioatlanticasubspkurdica. This groundbreaking work explores the potential of mastic gum as a natural and healthy alternative to traditional fats in dairy products.

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Low Fat