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Food polymers, gels and colloids /
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particl...
| Cote: | Libro Electrónico |
|---|---|
| Autres auteurs: | |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Cambridge [England] :
Royal Society of Chemistry,
1991.
|
| Collection: | Special Publication ;
Number 82 |
| Sujets: | |
| Accès en ligne: | Texto completo |
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