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" Food Emulsifiers and Their Applications "
edited by Gerard L. Hasenhuettl, Richard W. Hartel.
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BL
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| Record Number
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574568
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b403787
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| Main Entry
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Hasenhuettl, Gerard L.
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| Title & Author
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Food Emulsifiers and Their Applications\ edited by Gerard L. Hasenhuettl, Richard W. Hartel.
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| Publication Statement
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Boston, MA :: Springer US :: Imprint: Springer,, 1997.
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| ISBN
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9781475726626
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: 9781475726640
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| Abstract
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This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. Carbohydrate - emulsifier and protein - emulsifier interactions are also discussed, as are specifications and analytical procedures, manufacturing equipment, and more.
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| Subject
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Chemistry.
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Food science.
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Hartel, Richard W.
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SpringerLink (Online service)
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