Food colloids [electronic resource] : interactions, microstructure and processing / edited by Eric Dickinson.
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life...
Saved in:
| Online Access: |
Full Text (via RSC) |
|---|---|
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
2005.
|
| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 298. |
| Subjects: |
Internet
Full Text (via RSC)Online
| Call Number: |
TP453.C65 F6637 2005eb
|
|---|---|
| TP453.C65 F6637 2005eb | Available |