Food Emulsions
- Stig Friberg
- Kare Larsson
- Johan Sjoblom
Paperback & Hardcover deals ―
Amazon IndiaGOFlipkart GOSnapdealGOSapnaOnlineGOJain Book AgencyGOBooks Wagon₹6,886Book ChorGOCrosswordGODC BooksGOe-book & Audiobook deals ―
Amazon India GOGoogle Play Books GOAudible GO* Price may vary from time to time.
* GO = We're not able to fetch the price (please check manually visiting the website).
Know about the book -
Food Emulsions is written by Stig Friberg and published by CRC Press. It's available with International Standard Book Number or ISBN identification 0203913221 (ISBN 10) and 9780203913222 (ISBN 13).
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.
