Food Emulsions and Foams
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Product description
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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Details
- ISBN13 9781845698300
- Pages 290
- Released 1987
- Publisher Woodhead Publishing
- Format Elektronisk medie
- Language English