Food colloids : 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...
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| Format: | Book |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
2005.
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| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 298. |
| Subjects: |
PASCAL Offsite
| Call Number: |
TP453.C65 F663 2005
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| TP453.C65 F663 2005 | Available Place a Hold |