Food Emulsions
Stig Friberg, Kare Larsson, Johan Sjoblom
Examines droplet flocculation and coalescence in dilute oil-in-water emulsions, beverage emulsions, rheology of concentrated emulsions, surface forces in emulsions, molecular organization in lipids, and food emulsifiers.
Kategorije:
Godina:
2003
Izdanje:
4
Izdavač:
CRC Press
Jezik:
english
Strane:
640
ISBN 10:
0824799836
ISBN 13:
9780824799830
Serije:
Food Science and Technology
Fajl:
PDF, 8.49 MB
IPFS:
,
english, 2003