Emulsion stability; Surface forces in emulsion; Crystal and liquid structures of lipids; Food emulsifiers and their chemical and physical properties; Lipid protein interactions; Milk and dairy-type emulsions; The srtuctural and interfacial properties of food proteins in relation to their function in emulsion; Dressings and sauces; Ice cream; Beverage emulsion; Baking mechanism in cake production.
| ISBN-13: | 9780824783068 |
| ISBN-10: | 0824783069 |
| Publisher: | M. Dekker |
| Publication date: | 1990 |
| Edition description: | 2nd |
| Pages: | 510 |
| Product dimensions: | Height: 9.5 Inches, Length: 1.25 Inches, Weight: 1.90038469844 Pounds, Width: 6.5 Inches |
| Author: | Kåre Larsson, Stig Friberg |
| Language: | en |
| Binding: | Hardcover |
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