Food structure : its creation and evaluation : Symposium : 44th Easter school in agricultural science : Papers /

The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers.

Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Mitchell, J. R., Ph. D.
Format: Electronic eBook
Language:Inglés
Published: Cambridge : Woodhead Publishing Ltd, 1987.
Subjects:
Food texture.
Food > Sensory evaluation.
Aliments > Texture.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Online Access:Texto completo

Internet

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