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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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غلاف E. Dickinson: Food Emulsions and Foams (PDF)

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

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لغة الإنجليزية ● شكل PDF ● ISBN 9781845698300 ● محرر E. Dickinson ● الناشر Elsevier Science ● نشرت 1987 ● للتحميل 6 مرات ● دقة EUR ● هوية شخصية 3124605 ● حماية النسخ Adobe DRM

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