عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
9781475726626
9781475726640
b403787
Food Emulsifiers and Their Applications
[Book]
edited by Gerard L. Hasenhuettl, Richard W. Hartel.
Boston, MA :
Imprint: Springer,
1997.
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.
9781475726640
Springer eBooks
Chemistry.
Food science.
Hasenhuettl, Gerard L.
Hartel, Richard W.
SpringerLink (Online service)
20190301082000.0
مطالعه متن کتاب [Book]
Y
