Phase Transitions in Foods.

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'Phase Transitions in Foods' assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the eff...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Roos, Yrjo H. (Autor), Drusch, Stephan (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: San Diego : Academic Press [Imprint] Elsevier Science & Technology Books Oct. 2015
Edición:2nd ed.
Temas:
Food > Composition.
Phase transformations (Statistical physics)
Transitions de phase.
Food > Composition
Acceso en línea:Texto completo

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