Food Emulsions and Foams (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Book Details
PublisherWoodhead Publishing
ISBN / ASIN185573785X
ISBN-139781855737853
AvailabilityUsually ships in 1 to 3 weeks
Sales Rank16,853,854
CategoryScience
MarketplaceUnited States 🇺🇸
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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