Emulsifiers and Surfactants in Bakery and Confectionery Products: Functionality and Applications
(Bog, Hardback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781041099567
- Se flere detaljer ▼
Forventes på lager: 16-09-2026
Beskrivelse
There is no comprehensive book on using emulsifiers in bakery, confectionery, and chocolate products in the food industry. This book enables engineers to apply appropriate strategies and achieve the desired properties in bakery, confectionery, and chocolate products through emulsifier and surfactant applications.
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Alle detaljer
| Forlag | Taylor & Francis Ltd |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 16-09-2026 |
| Første udgivelsesår | 2026 |
| Illustrationer | 10 Tables, black and white; 5 Line drawings, black and white; 4 Halftones, black and white; 9 Illustrations, black and white |
| Fagredaktør | Hadi Hashemi, Leila Kamali Rousta, Arash Soltani, Amin Mousavi Khaneghah |
| Originalsprog | United Kingdom |
| Sideantal | 200 |
| Indbinding | Hardback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 200 pages, 10 Tables, black and white; 5 Line drawings, black and white; 4 Halftones, black and whit |
| Mål | 254 x 178 |
| ISBN-13 / EAN-13 | 9781041099567 |