Food emulsions : principles, practice, and techniques
D J McClements
Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.
الفئات:
عام:
1999
الناشر:
CRC Press
اللغة:
english
الصفحات:
366
ISBN 10:
0849380081
ISBN 13:
9780849380082
سلسلة الكتب:
CRC series in contemporary food science
ملف:
PDF, 13.99 MB
IPFS:
,
english, 1999