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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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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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Bahasa Inggeris ● Format PDF ● ISBN 9781845698300 ● Penyunting E. Dickinson ● Penerbit Elsevier Science ● Diterbitkan 1987 ● Muat turun 6 kali ● Mata wang EUR ● ID 3124605 ● Salin perlindungan Adobe DRM

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