Special Publication

Food Emulsions and Foams

Eric Dickinson (Editor)
ISBN: 978-0-85186-626-0
Copyright: 1987
Format: Hardback
Extent: 298
Price:  £47.50

Synopsis

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.