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    Food Structure: Creation and Evaluation
    Unavailable
    Food Structure: Creation and Evaluation
    Unavailable
    Food Structure: Creation and Evaluation
    Ebook397 pages11 hours

    Food Structure: Creation and Evaluation

    By J. R. Mitchell and J. M. V. Blanshard

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    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.
    LanguageEnglish
    PublisherElsevier Science
    Release dateJan 1, 1987
    ISBN9781845698348
    Unavailable
    Food Structure: Creation and Evaluation

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