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Peter Greweling, Culinary Institute of America

Aqueous Phase

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

The portion of an emulsion that is water based. May be either the dispersed or continuous phase of the emulsion. See Dispersed phase and Continuous phase.

ยฉ 2007 All rights reserved. Published by Wiley.

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