Food colloids [electronic resource] : self-assembly and material science / edited by Eric Dickinson, Martin E. Leser.
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispe...
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| Online Access: |
Full Text (via RSC) |
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| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge, UK :
RSC Pub.,
©2007.
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| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 308. |
| Subjects: |
Internet
Full Text (via RSC)Online
| Call Number: |
TP453.C65 F6638 2007eb
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| TP453.C65 F6638 2007eb | Available |