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.

Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Mitchell, J. R., Ph. D.
Format: Électronique eBook
Langue:Inglés
Publié: Cambridge : Woodhead Publishing Ltd, 1987.
Sujets:
Food texture.
Food > Sensory evaluation.
Aliments > Texture.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Accès en ligne:Texto completo

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