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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Portada de 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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Idioma Inglés ● Formato PDF ● ISBN 9781845698300 ● Editor E. Dickinson ● Editorial Elsevier Science ● Publicado 1987 ● Descargable 6 veces ● Divisa EUR ● ID 3124605 ● Protección de copia Adobe DRM

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