Food Emulsions and Foams (Woodhead Publishing Series in Food Science, Technology and Nutrition) PDF
299 Pages·1987·20.866 MB·English
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This text explains how properties of the system are affected by such factors as the crystallization of the fat, the surface behavior of the proteins, and presence of various small molecules and ions in the aqueous phase.
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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
