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An Introduction to Food Colloids
An Introduction to Food Colloids
Author: Eric Dickinson
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 ...  more »
ISBN-13: 9780198552246
ISBN-10: 0198552246
Publication Date: 3/12/1992
Pages: 199
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Publisher: Oxford University Press
Book Type: Hardcover
Other Versions: Paperback
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