It takes the average reader 1 hour and 7 minutes to read Analytical Techniques for Studying the Physical Properties of Lipid Emulsions by Maria Lidia Herrera
Assuming a reading speed of 250 words per minute. Learn more
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the...
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions by Maria Lidia Herrera is 66 pages long, and a total of 16,896 words.
This makes it 22% the length of the average book. It also has 21% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 1 hour and 32 minutes to read Analytical Techniques for Studying the Physical Properties of Lipid Emulsions aloud.
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions is suitable for students ages 8 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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