Physical Properties

  • Harry Lawson

Abstract

The physical properties of oils and fats are of practical importance in understanding the makeup of these materials and how they should be used.

Keywords

Elaidic Acid Average Chain Length Glycerol Molecule Sorbitan Monostearate Cake Batter 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    deMan, J.W. 1982. Food Microstructure 1, 209–222 (1982).Google Scholar
  2. 2.
    Institute of Shortening Edible Oils. 1988. Food Fats and Oils, 6th ed. DC: Institute of Shortening and Edible Oils, p. 15f.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Harry Lawson

There are no affiliations available

Personalised recommendations