Peter Greweling, Culinary Institute of America

Aqueous Phase

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • 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.

© 2013 All rights reserved. Published by Wiley.