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Food Structure - Its Creation and Evaluation : Symposium : 44th Easter School in Agricultural Science : Papers (Electronic book text)
The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It looks at structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.
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Product Description
The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It looks at structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.
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Product Details
General
Imprint | Woodhead Publishing Ltd |
Country of origin | United Kingdom |
Release date | 1987 |
Availability | We don't currently have any sources for this product. If you add this item to your wish list we will let you know when it becomes available. |
Editors | J.R. Mitchell |
Format | Electronic book text |
Pages | 400 |
ISBN-13 | 978-1-84569-834-8 |
Barcode | 9781845698348 |
Categories | |
LSN | 1-84569-834-7 |
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