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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Hoes van 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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Taal Engels ● Formaat PDF ● ISBN 9781845698300 ● Editor E. Dickinson ● Uitgeverij Elsevier Science ● Gepubliceerd 1987 ● Downloadbare 6 keer ● Valuta EUR ● ID 3124605 ● Kopieerbeveiliging Adobe DRM

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