Food colloids interactions, microstructure and processing
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life...
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Other Authors: | |
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Format: | eBook |
Language: | English |
Published: |
Cambridge :
Royal Society of Chemistry,
2005.
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Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 298. |
Subjects: | |
ISBN: | 9781847552389 9781628704648 |
Physical Description: | 1 online zdroj (x, 497 p.) : ill. |
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