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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Copertina 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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Limba Engleză ● Format PDF ● ISBN 9781845698300 ● Editor E. Dickinson ● Editura Elsevier Science ● Publicat 1987 ● Descărcabil 6 ori ● Valută EUR ● ID 3124605 ● Protecție împotriva copiilor Adobe DRM

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