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.
Publisher: Elsevier Science & Technology
Number of pages: 400
Weight: 920 g
Dimensions: 234 x 156 x 29 mm
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