Related Books
Language: en
Pages: 163
Pages: 163
Type: BOOK - Published: 2022-08-17 - Publisher: Frontiers Media SA
Language: en
Pages: 428
Pages: 428
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from
Language: en
Pages: 533
Pages: 533
Type: BOOK - Published: 1982 - Publisher: Elsevier Applied Science
Language: en
Pages: 288
Pages: 288
Type: BOOK - Published: 2018-06-18 - Publisher: John Wiley & Sons
A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Ac
Language: en
Pages: 524
Pages: 524
Type: BOOK - Published: 2021-05-18 - Publisher: Springer Nature
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and
