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This chapter demystifies lipids. It distinguishes between saturated and unsaturated fats, explains the process of rancidity (spoilage of fats), and discusses the refining of oils. The section on the role of fats in cooking—such as shortening, emulsification, and heat transfer—is vital for students of food technology and culinary arts. While many users search for a "PDF free

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Finding a free PDF of Food Science by B. Srilakshmi can be tricky because the book is a copyrighted commercial textbook published by New Age International Publishers