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New! Solution Manual Bioseparations Science And Engineering Roger G Harrison ((LINK))


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New! Solution Manual Bioseparations Science And Engineering Roger G Harrison ((LINK))


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Hi Patrick, I cannot use your software as I have a Mac, but from what I get its really well thought out. I have a comment about vegetable fats, Corvittos negative PAC approach (some people recoil in horror at the thought) and the consequent corrections which may be implemented in various ways. I know that what people care is a balancing sheet and that the end results may not differ, but I find it difficult to justify, from a scientific point of view, that vegetable fats are the cause of hardening. If you think that most vegetable fats are mono- or polyunsaturated, youll realise that this does not make any sense, as those oils have low or very low melting points. I know that a fat with low melting point will have a deleterious impact on partial coalescence, and the ice cream structure will generally be worse at stabilising air, but the problem with nut butters is in my opinion not the fats, but their starches and fibres (take cocoa for example, one of the worst case scenarios as it comes with saturated fats AND insoluble fibers). And those solids are way more difficult to account for, as each will have its own behaviour. 3d9ccd7d82






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