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...
| Main Author: | |
|---|---|
| Corporate Author: | |
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Boston, MA :
Springer US,
1997.
|
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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. Carbohydrate - emulsifier and protein - emulsifier interactions are also discussed, as are specifications and analytical procedures, manufacturing equipment, and more. |
|---|---|
| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (xvii, 302 pages) |
| ISBN: | 9781475726626 (electronic bk.) 1475726627 (electronic bk.) |