Food Emulsions : Recent Developments in Double Emulsions for Food Applications / by Nissim Garti and Axel Benichou ; edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom

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ArticlePublication details: New York : Marcel Dekker, 2004Edition: Fourth Edition, Revised and ExpandedDescription: 60 pagesContent type:

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Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 000351 (Browse shelf(Opens below))	Available

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Previous	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 /	EBCH 000352 Food Emulsions : Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams /	EBCH 000353 Food Emulsions : Beverage Emulsions /	EBCH 000354 Food Emulsions : Dressings and Sauces /	Next

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