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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Omslag till 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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Språk Engelska ● Formatera PDF ● ISBN 9781845698300 ● Redaktör E. Dickinson ● Utgivare Elsevier Science ● Publicerad 1987 ● Nedladdningsbara 6 gånger ● Valuta EUR ● ID 3124605 ● Kopieringsskydd Adobe DRM

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