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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Örtmek 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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Dil İngilizce ● Biçim PDF ● ISBN 9781845698300 ● Editör E. Dickinson ● Yayımcı Elsevier Science ● Yayınlanan 1987 ● İndirilebilir 6 kez ● Döviz EUR ● Kimlik 3124605 ● Kopya koruma Adobe DRM

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