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Sucrose esters and sucrose ester/glyceride blends as emulsifiers

โœ Scribed by R. K. Gupta; K. James; F. J. Smith


Book ID
112893693
Publisher
Springer-Verlag
Year
1983
Tongue
English
Weight
583 KB
Volume
60
Category
Article
ISSN
0003-021X

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Emulsifiers in Food Technology || Sucros
โœ Whitehurst, Robert J. ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› Blackwell Publishing Ltd ๐ŸŒ English โš– 402 KB ๐Ÿ‘ 1 views

"Emulsifier are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as st