Food Emulsions : Surface Forces and Emulsion Stability / by Per M. Claesson, Eva Blomberg, and Evgeni Poptoshev ; edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom

By:

Contributor(s):

Material type: Article

ArticlePublication details: New York : Marcel Dekker, 2004Edition: Fourth Edition, Revised and ExpandedDescription: 41 pagesContent type:

Media type:

Carrier type:

Subject(s):

Online resources:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 000348 (Browse shelf(Opens below))	Available

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	EBCH 000345 Food Emulsions : Interactions Between Proteins and Polar Lipids /	EBCH 000346 Food Emulsions : Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions /	EBCH 000347 Food Emulsions : Structure and Stability of Aerated Food Emulsions /	EBCH 000348 Food Emulsions : Surface Forces and Emulsion Stability /	EBCH 000349 Food Emulsions : Coalescence Mechanisms in Protein-Stabilized Emulsions /	EBCH 000350 Food Emulsions : Orthokinetic Stability of Food Emulsions /	EBCH 000351 Food Emulsions : Recent Developments in Double Emulsions for Food Applications /	Next

Original from book

There are no comments on this title.

to post a comment.