Food emulsions

by D. J. McClements, David J. McClements

First published: 1999

Description

"This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--BOOK JACKET.

Subjects

Emulsions Food Electronic books Biochemistry Chemistry Food & beverage technology Technology Food Engineering Technology & Industrial Arts Science/Mathematics Food Science Cooking

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