Food emulsions and foams : interfaces, interactions and stability / edited by E. Dickinson, J. M Rodriquez Patino.

Bibliographic Details
Other Authors: Dickinson, Eric, 1892-1951
Rodrʹıguez Patino, J. M.
Language:English
Published: Cambridge, UK : Royal Society of Chemistry, Information Services, [1999], ©1999.
Subjects:
Emulsions.
Foam.
Food.
Physical Description:vi, 390 pages : illustrations ; 24 cm
Format: Book

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