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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Couverture du 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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Langue Anglais ● Format PDF ● ISBN 9781845698300 ● Éditeur E. Dickinson ● Maison d’édition Elsevier Science ● Publié 1987 ● Téléchargeable 6 fois ● Devise EUR ● ID 3124605 ● Protection contre la copie Adobe DRM

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