Food emulsions and foams : based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th-26th March 1986
著者
書誌事項
Food emulsions and foams : based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th-26th March 1986
（Special publication / Royal Society of Chemistry, 58）
Royal Society of Chemistry, c1987
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注記
Includes bibliography
内容説明・目次
内容説明
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.
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