Food Colloids: Interactions, Microstructure and Processing - Royal Society of Chemistry - Bøger - Royal Society of Chemistry - 9780854046386 - 11. februar 2005
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Food Colloids: Interactions, Microstructure and Processing

Royal Society of Chemistry

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Food Colloids: Interactions, Microstructure and Processing

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)

Medie Bøger     Hardcover bog   (Bog med hård ryg og stift omslag)
Udgivet 11. februar 2005
ISBN13 9780854046386
Forlag Royal Society of Chemistry
Antal sider 508
Mål 165 × 241 × 33 mm   ·   906 g
Klipper/redaktør Dickinson, Eric (University of Leeds, UK)
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