Book
Ghee Chemistry, Technology, and Health Aspects
ISBN : 9781032133102
Author : Mohamed Fawzy Ramadan
Publisher : CRC Press
Year : 2024
Language : English
Type : Book
Description : Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Aspects covers topics focusing on ghee chemistry and physicochemical properties, and ghee processing and applications, as well as ghee biosafety and health effects.
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