Food Emulsions (Food Science and Technology, Vol 81) PDF
01997·5.215 MB·English
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Updated and revised to reflect advances made in recent years, this classic reference presents basic and applied aspects of food emulsions from liquid crystallization and association phenomena to their influence on technical processes;providing incisive coverage of topics, including protein-bound emulsions, hydration forces, emulsion stability, and oil/water interfaces.
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