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Food colloids : interactions, microstructure and processing /
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
2005.
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| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 298. |
| Temas: | |
| Acceso en línea: | Texto completo |