Skip to main content

License single eBooks

Your results

Search and filter

Showing 1 - 1 of 1
0 eBooks €0

  • Gerard L. Hasenhuettl; Richard W. Hartel
    978-3-030-29187-7
    2019
    Edition 3
    • Describes synthesis, commercial preparation, and analysis of food emulsifiers
    • Covers natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids
    • Serves as both a guide to emulsifier functionality for food industry professionals and a stimulus for further innovation

    €599

Is this helpful?

Survey

Survey to collect feedback on the helpfulness of this page.

Survey

Survey to collect feedback on the helpfulness of this page.