Visit our Christmas Gift Finder
Food Structure: Creation and Evaluation (Hardback)
  • Food Structure: Creation and Evaluation (Hardback)
zoom

Food Structure: Creation and Evaluation (Hardback)

(editor), (editor)
£185.00
Hardback 400 Pages / Published: 01/01/1987
  • We can order this

Usually dispatched within 3 weeks

  • This item has been added to your basket
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
ISBN: 9781855733961
Number of pages: 400
Weight: 920 g
Dimensions: 234 x 156 x 29 mm

You may also be interested in...

Top Drugs: Top Synthetic Routes
Added to basket
The Elements of Murder
Added to basket
Salt, Sugar, Fat
Added to basket
£12.99
Paperback
Introduction to Chemical Engineering
Added to basket
A Dictionary of Chemical Engineering
Added to basket
E for Additives
Added to basket
£12.99
Paperback
Food Portion Sizes
Added to basket
Mikkeller's Book of Beer
Added to basket
The Art of Fermentation
Added to basket
From Vines to Wines
Added to basket
£12.99
Paperback
Designing Great Beers
Added to basket
Joy of Home Wine Making
Added to basket
Understanding Wine Technology
Added to basket
The Undiscovered Self
Added to basket
£13.99
Paperback

Reviews

Please sign in to write a review

Your review has been submitted successfully.