Food Emulsions

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Food Emulsions

Food Emulsions

Stig Friberg, Kare Larsson, Johan Sjoblom

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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.

Категории:

Година:

2003

Издание:

4

Издателство:

CRC Press

Език:

english

Страници:

640

ISBN 10:

0824799836

ISBN 13:

9780824799830

Серия:

Food Science and Technology

Файл:

PDF, 8.49 MB

IPFS:

,

english, 2003

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