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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Cover of 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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Language English ● Format PDF ● ISBN 9781845698300 ● Editor E. Dickinson ● Publisher Elsevier Science ● Published 1987 ● Downloadable 6 times ● Currency EUR ● ID 3124605 ● Copy protection Adobe DRM

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