Emulsifiers in food technology /

Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as st...

Full description

Bibliographic Details

Other Authors:	Whitehurst, Robert J.
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Oxford ; Ames, Iowa : Blackwell Pub., 2004.
Subjects:	Food additives. Emulsions. Dispersing agents. Food Additives Emulsions Electronic books.
Online Access:	Connect to the full text of this electronic book