Introduction to the physical chemistry of foods
"This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cre...
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| Main Author | |
|---|---|
| Format | Book |
| Language | English |
| Published |
Boca Raton :
CRC Press,
c2013
|
| Subjects | |
| ISBN | 9781466511750 |
| Physical Description | xiii, 210 s. : il. ; 24 cm |
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