Food Emulsions: Principles, Practice, and Techniques by David Julian McClements
English | Aug 26, 1998 | ISBN: 0849380081 | 366 Pages | PDF | 17 MB
Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.
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