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Food Emulsions and Foams (Woodhead Publishing Series in Food Science, Technology and Nutrition)

E Dickinson

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This text explains how properties of the system are affected by such factors as the crystallization of the fat, the surface behavior of the proteins, and presence of various small molecules and ions in the aqueous phase.

Thể loại:

Năm:

1987

Nhà xuát bản:

Woodhead Publishing

Ngôn ngữ:

english

Trang:

299

ISBN 10:

185573785X

ISBN 13:

9781855737853

File:

PDF, 20.87 MB

IPFS:

,

english, 1987

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