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Language: en
Pages: 68
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Type: BOOK - Published: 2012-03-07 - Publisher: Springer Science & Business Media
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise
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Pages: 66
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Type: BOOK - Published: 2012-03-07 - Publisher: Springer
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise
Language: en
Pages: 412
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Type: BOOK - Published: 2023-07-27 - Publisher: Elsevier
Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of
Language: en
Pages: 852
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Type: BOOK - Published: 2016-08-12 - Publisher: Academic Press
Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhance
Language: en
Pages: 1397
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Type: BOOK - Published: 2005-09-02 - Publisher: John Wiley & Sons
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensabl
