Food Emulsions and Foams (Woodhead Publishing Series in...

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Food Emulsions and Foams (Woodhead...

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

Name: Food Emulsions and Foams (Woodhead Publishing Series in Food Science, Technology and Nutrition)
ISBN: 9781855737853

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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.

Categories:

Engineering

Year:

1987

Publisher:

Woodhead Publishing

Language:

english

Pages:

299

ISBN 10:

185573785X

ISBN 13:

9781855737853

File:

PDF, 20.87 MB

IPFS:

english, 1987

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