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Phase Transitions in Foods.
'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...
| Call Number: | Libro Electrónico |
|---|---|
| Main Authors: | , |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
San Diego :
Academic Press [Imprint] Elsevier Science & Technology Books
Oct. 2015
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| Edition: | 2nd ed. |
| Subjects: | |
| Online Access: | Texto completo |