𝔖 Bobbio Scriptorium
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4524002 Foaming agent


Publisher
Elsevier Science
Year
1986
Tongue
English
Weight
74 KB
Volume
15
Category
Article
ISSN
0375-6505

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The manufacture of food dispersions (emulsions and foams) with specific quality attributes depends on the selection of the most appropriate raw materials and processing conditions. These dispersions being thermodynamically unstable require the use of emulsifiers (proteins, lipids, phospholipids, sur