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Food Colloids: Interactions, Microstructure and Processing
Royal Society of Chemistry
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Food Colloids: Interactions, Microstructure and Processing
Royal Society of Chemistry
Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.
Marc Notes: The proceedings of Food Colloids 2004: Interactions, Microstructure and Processing held on 18-21 April 2004 in Harrogate--T.p. verso.; Includes bibliographical references and index. Brief Description: Suitable for postgraduates and researchers this book provides essential new findings by experts in the field. Table of Contents: Gels and Gelation; Colloidal Interactions; Adsorbed Layers; Protein Functionality and Aggregation; Foams and Emulsions; Sensory Perception; Structure Control and Processing; Subject Index Review Citations:
Scitech Book News 09/01/2001 pg. 166 (EAN 9780854048502, Hardcover)
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 11. februar 2005 |
| ISBN13 | 9780854046386 |
| Utgivere | Royal Society of Chemistry |
| Antall sider | 508 |
| Mål | 165 × 241 × 33 mm · 906 g |
| Redaktør | Dickinson, Eric (University of Leeds, UK) |
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