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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Обложка 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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язык английский ● Формат PDF ● ISBN 9781845698300 ● редактор E. Dickinson ● издатель Elsevier Science ● опубликованный 1987 ● Загружаемые 6 раз ● валюта EUR ● Код товара 3124605 ● Защита от копирования Adobe DRM

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