Handbook of food structure development
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. Thi...
Saved in:
| Other Authors | , , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
London :
Royal Society of Chemistry,
[2020]
|
| Series | Food chemistry, function and analysis ;
no. 18. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781788016155 1788016157 9781788019057 1788019059 9781788012164 178801216X |
| Physical Description | 1 online resource |
Glossary of Terms