Food Emulsions and Foams: Rsc

by Eric Dickinson

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... This description may be from another edition of this product.

• 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"