Food Emulsions and Foams: Rsc

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This book explains how properties of the system are affected by such factors as the crystallization of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Format:Hardcover

Language:English

ISBN:0851866263

ISBN13:9780851866260

Release Date:January 1987

Publisher:Royal Society of Chemistry

Length:298 Pages

Dimensions:0.9" x 5.5" x 8.7"

Related Subjects

Engineering Health Health, Fitness & Dieting Health, Fitness & Dieting Science Science & Math Science & Scientists Science & Technology Technology

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Food Emulsions and Foams: Rsc

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