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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Cover von 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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Sprache Englisch ● Format PDF ● ISBN 9781845698300 ● Herausgeber E. Dickinson ● Verlag Elsevier Science ● Erscheinungsjahr 1987 ● herunterladbar 6 mal ● Währung EUR ● ID 3124605 ● Kopierschutz Adobe DRM

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