Food emulsions : principles, practices, and techniques
tarafından
McClements, D. J., author.
Başlık
:
Food emulsions : principles, practices, and techniques
Yazar
:
McClements, D. J., author.
ISBN
:
9781420039436
Basım Bilgisi
:
Second edition.
Fiziksel Tanımlama
:
1 online resource (609 pages)
Seri
:
CRC series in contemporary food science
İçerik
:
chapter 1 Context and background -- chapter 2 Molecular characteristics -- chapter 3 Colloidal interactions -- chapter 4 Emulsion ingredients -- chapter 5 Interfacial properties and their characterization -- chapter 6 Emulsion formation -- chapter 7 Emulsion stability -- chapter 8 Emulsion rheology -- chapter 9 Emulsion flavor -- chapter 10 Appearance -- chapter 11 Characterization of emulsion properties -- chapter 12 Food emulsions in practice.
Konu Terimleri
:
Food.
Emulsions.
Elektronik Erişim
:
| Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | [[missing key: search.ChildField.HOLDING]] | Durumu/İade Tarihi |
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| Çevrimiçi Kütüphane | E-Kitap | 539873-1001 | TP156 .E6 M35 2005 | | CRC E-Books |