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Food Emulsions and Foams

  • 1st Edition - February 1, 1987
  • Editor: E. Dickinson
  • Language: English
  • Hardback ISBN:
    9 7 8 - 1 - 8 5 5 7 3 - 7 8 5 - 3
  • eBook ISBN:
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 0 - 0

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… Read more

Food Emulsions and Foams

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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.