Emulsifiers in Food Technology

Editat de Viggo Norn
Notă GoodReads:
en Limba Engleză Hardback – 02 Jan 2015
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams.
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ISBN-13: 9780470670637
ISBN-10: 0470670630
Pagini: 360
Dimensiuni: 171 x 249 x 21 mm
Greutate: 0.85 kg
Ediția: 2nd Edition
Editura: Wiley
Locul publicării: Chichester, United Kingdom

Public țintă

Industry–based food scientists and technologists; ingredients suppliers and quality assurance personnel; those who study and teach food science.