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Nanoemulsions in Food Technology

Nanoemulsions in Food Technology

Development, Characterization, and Applications

Contenu

This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike.

Informations bibliographiques

octobre 2024, 308 pages, Food Analysis & Properties, Anglais
Taylor and Francis
978-1-032-10442-3

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