Emulsifiers in Food Technology
John Wiley and Sons Ltd, 2015
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Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams.
- ISBN-13
- 9780470670637
- ISBN-10
- 0470670630
- Publisher
- John Wiley and Sons Ltd
- Year
- 2015
- Publication date
- 2015-01-02
- Pages
- 368
- Dimensions
- 251x169x22
- Weight
- 854