Food Colloids and Emulsions: Principles and Applications to Dairy Products
Автор: Robin Zuluaga
Загружено: 2021-06-04
Просмотров: 180
Описание: This lecture, given by Professor Douglas Goff, gives us an understanding of the importance of emulsions and their principles, as well as their applications in the dairy industry. He also talks about some concepts of nanotechnology in the food industry.
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