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| #5084143 in Books | 1992-03-12 | Original language:English | PDF # 1 | 9.19 x.48 x6.13l, | File type: PDF | 216 pages|
Why is milk white? Why does cream turn to butter when it is churned? What makes a good froth on a glass of beer? This clear introduction to the chemistry of colloidal systems places particular emphasis on food colloids, illustrating fundamental principles with a wide range of practical examples. Factors affecting the formation and stability of emulsions and foams are discussed from a physico-chemical viewpoint, with particular attention given to the role of protein adso...
You can specify the type of files you want, for your device.An Introduction to Food Colloids | Eric Dickinson. I was recommended this book by a dear friend of mine.
