Food Structure: Creation and Evaluation

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Description

The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.

Product Details

Price
£185.00
Publisher
Elsevier Science & Technology
Publish Date
Language
English
Type
Hardback
EAN/UPC
9781855733961
BIC Categories:

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