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Emulsies Study guides, Class notes & Summaries

Looking for the best study guides, study notes and summaries about Emulsies? On this page you'll find 1 study documents about Emulsies.

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Summary Food Ingredient Functionality - Protein part

  • Summary Food Ingredient Functionality - Protein part

  • Summary • 6 pages • 2020
  • Available in package deal
    • Don't feel like reading all 58 pages of the reader Food Ingredient Functionality? This summary describes all theory of the Protein part (reader, knowledgde clips, lectures) in just 6 pages! The content of the summary is: - Functionality - Variation in protein ingredients - Milk proteins - Protein modification - Other food proteins - Interaction between proteins - Solubility - Foam and emulsion properties - Viscosity, thickeners and gels Course: Food Ingredient Functionality Master Food Techno...
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