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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| Other Authors | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Cambridge [England] :
Royal Society of Chemistry,
1991.
|
| Series | Special Publication ;
Number 82 |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781845698331 1845698339 9781855737877 |
| Physical Description | 1 online resource (587 pages) : illustrations, graphs |
Glossary of Terms