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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...

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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Dickinson, Eric
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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Publié 1991
Texto completo
Électronique eBook