Food emulsions and foams
Subtitle: interfaces, interactions and stability
By: edited by E. Dickinson, J. M Rodriquez Patino.
Contributors: Dickinson, Eric.; Rodrʹıguez Patino, J. M.
Publisher: Royal Society of Chemistry, Information Services
Published: 1999
Place of publication: Cambridge, UK
Language: eng
Number of pages: 390
Subjects: Emulsions.; Foam.; Food.
Notes: Includes bibliographical references and index.