Trans Fatty Acids: Replacement Technologies in Food
Isha Kaushik & Raj Bala Grewal · Advances in Research · 2017
Trans fatty acids (TFA’s) are the isomerization form of carbon double bonds and give desired physical and chemical properties as saturated fatty acids in food products. Some trans fatty acids occur naturally, while most of it is artificial. Major contributors of the TFA’s in the...
Open access
Research Article
10.9734/AIR/2017/33297