Emulsifiers in Food Technology || Sucros
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Whitehurst, Robert J.
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Article
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2004
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Blackwell Publishing Ltd
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English
โ 402 KB
๐ 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