This book explains how properties of the system are affected by such factors as the crystallization of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
| ISBN-13: | 9780851866260 |
| ISBN-10: | 0851866263 |
| Publisher: | Royal Society of Chemistry |
| Publication date: | 1987 |
| Edition description: | 1 |
| Pages: | 298 |
| Product dimensions: | Height: 8.85825 Inches, Length: 5.86613 Inches, Weight: 1.13758527192 Pounds, Width: 0.86614 Inches |
| Author: | Dickinson, Eric (ed.) |
| Language: | en |
| Binding: | Hardcover |
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