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Food colloids : proteins, lipids and polysaccharides /

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components o...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Dickinson, E., Bergenstahl, B.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, England : Woodhead Publishing Limited, 2004.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Acceso en línea:Texto completo

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