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Focusing on the role of nanotechnology in food development, this book delves into food-grade nano-emulsions, emphasizing their importance and applications. It outlines various techniques for producing these emulsions and reviews the key ingredients and components involved. Comprehensive and authentic, the content serves as a valuable resource for understanding the functional details and methods related to nano-emulsions in the food industry.
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An Introduction to Food Grade Nanoemulsions, Nandita Dasgupta, Shivendu Ranjan
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- Pubblicato
- 2018
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