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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Pokrywa 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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Język Angielski ● Format PDF ● ISBN 9781845698300 ● Redaktor E. Dickinson ● Wydawca Elsevier Science ● Opublikowany 1987 ● Do pobrania 6 czasy ● Waluta EUR ● ID 3124605 ● Ochrona przed kopiowaniem Adobe DRM

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