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...
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Oxford ; Ames, Iowa :
Blackwell Pub.,
2004.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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