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صنایع غذایی::
تعادل بخش آبدوست و چربیدوست
system of hydrophile lipophile balance (HLB) numbers which refers to the ratio of
Fig. 7.2 HLB range covered by sucrose esters compared with the HLB range obtainable with sorbitan esters, glycerol esters and propylene glycol esters.
HLB values than other emulsifiers.
In Fig. 7.2 the HLB range covered by sucrose
esters is compared with the HLB range obtainable with sorbitan esters, glycerol
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