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Emulsifiers and Surfactants in Bakery and Confectionery Products: Functionality and Applications
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Emulsifiers and Surfactants in Bakery and Confectionery Products: Functionality and Applications
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.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Pendiente de lanzamiento | 10 de noviembre de 2026 |
| ISBN13 | 9781041099567 |
| Editores | Taylor & Francis Ltd |
| Páginas | 200 |
| Dimensiones | 150 × 220 × 20 mm · 434 g (Peso (estimado)) |
| Editor | Hashemi, Hadi |
| Editor | Khaneghah, Amin Mousavi |
| Editor | Rousta, Leila Kamali |
| Editor | Soltani, Arash |
