Food emulsions
Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods.
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| Materialtyp: | Bok |
| Språk: | English |
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CRC Press LLC
2011
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| Länkar: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25521 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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