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Food emulsions and foams : based on the proceedings of an International Symposium organised by the Food Chemistry Group of The Royal Society of Chemistry at Leeds from 24th to 26th March 1986 /
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.
| Clasificación: | Libro Electrónico |
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| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing,
2005.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |