Food Colloids: Interactions, Microstructure and Processing - Special Publications - Royal Society of Chemistry - Böcker - Royal Society of Chemistry - 9780854046386 - 11 februari 2005
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Food Colloids: Interactions, Microstructure and Processing - Special Publications

Royal Society of Chemistry

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Food Colloids: Interactions, Microstructure and Processing - Special Publications

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 Böcker     Inbunden Bok   (Inbunden bok med hårda pärmar och skyddsomslag)
Releasedatum 11 februari 2005
ISBN13 9780854046386
Utgivare Royal Society of Chemistry
Antal sidor 508
Mått 165 × 241 × 33 mm   ·   906 g
Redaktör Dickinson, Eric (University of Leeds, UK)
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