Ditemukan 1 dokumen yang sesuai dengan query
Herrera, Maria Lidia, author
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. Several techniques are used to study the physical behavior and structure of emulsions. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and...
New York: Springer, 2012
e20405793
eBooks Universitas Indonesia Library
