ENGLISH

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

By E Dickinson

Book information

Publisher
Woodhead Publishing
Year
1987
ISBN
185573785X, 9781855737853
Open Library ID
OL12001132M
Language
english
Format
PDF
Filesize
21 MB (21880046 bytes)
Pages
299\299
Orientation
no
Scanned
yes
Time added
2012-02-04 16:00:00

Description

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.

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