Food structure : its creation and evaluation /

Food Structure-Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical proper...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Blanshard, J. M. V., Mitchell, J. R., Ph. D.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London ; Boston : Butterworths, 1988.
Temas:
Food texture.
Food > Sensory evaluation.
Aliments > Texture.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Sensory evaluation
Food texture
Aufsatzsammlung
Lebensmittel
Struktur
Acceso en línea:Texto completo

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