Food Emulsifiers and Their Applications /

This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. C...

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Bibliographic Details

Main Author:	Hasenhuettl, Gerard L.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Hartel, Richard W.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1997.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book