Emulsifiers and surfactants in bakery and confectionery products: functionality and applications
Éditeur :
Taylor & Francis Ltd
ISBN :
9781041099567
Date de publication :
8 sept. 2026
Dimensions :
25,4 x 17,8 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.