Related Books
Language: en
Pages: 428
Pages: 428
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingre
Language: en
Pages: 416
Pages: 416
Type: BOOK - Published: 2003 - Publisher:
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. Food scienti
Language: en
Pages: 587
Pages: 587
Type: BOOK - Published: 1991-01-01 - Publisher: Elsevier
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical
Language: en
Pages: 428
Pages: 428
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from
Language: en
Pages: 369
Pages: 369
Type: BOOK - Published: 2010-01-13 - Publisher: CRC Press
The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to i