Protein Food Foams
Sign in to track this film in your collection or want list.
Series: Food and Nutrition Series
Year Published: 1971
Creator: Iowa State Univ/ISURF-Film
Format: 16mm
Sound: sound
Copyright: Registered 12Mar69 · MP23216 (Jul-Dec 1972) Copyright holder: Iowa State University a.a.d.o. Iowa State University of Science & Technology
Description: Illustrates the preparation, stabilization and structure of foams of gelatin, evaporated milk, non-fat milk solids and whipping cream. Compares butterfat, stabilized and protein-stabilized foams.
No holdings listed.
Related films:
- The Permeability Of Plant Cell Membranes (1971) · Iowa State Univ/ISURF-Film
- The Effect Of Cooking On Plant Pigments (1971) · Iowa State Univ/ISURF-Film
- Representative Beef Brisket, Short Plate And Flank Breakdown (1971) · Iowa State Univ/ISURF-Film
- Preparing An Amorphous Candy - Butterscotch (1971) · Iowa State Univ/ISURF-Film
- Preparing A Crystalline Candy - Fondant (1971) · Iowa State Univ/ISURF-Film
- Preparation Of Tender Beef Cuts (1971) · Iowa State Univ/ISURF-Film
- Preparation Of Less Tender Beef Cuts (1971) · Iowa State Univ/ISURF-Film
- Oil - In - Water Emulsions - Formation And Stability, Pt 1 (1971) · Iowa State Univ/ISURF-Film
Original permalink · Record added: 2023-02-27 03:23:43