Technology, Engineering, Agriculture, Industrial Processes, Industrial Chemistry and Manufacturing Technologies, Industrial Chemistry and Chemical Engineering, Food and Beverage Technology
Food Emulsions and Foams

Food Emulsions and Foams

Hardback Published on: 01/02/1987
£177
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Synopsis

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.

Publisher information

  • Publisher: Elsevier Science
  • ISBN: 9781855737853
  • Number of pages: 290
  • Dimensions: 234 x 156 x 21 mm
  • Weight: 550g
  • Languages: English