The chemical physics of food /
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| Format: | eBook |
| Language: | English |
| Published: |
Oxford ; Ames, Iowa :
Blackwell Pub.,
2007.
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| Online Access: | Connect to the full text of this electronic book Table of contents only |
Table of Contents:
- Emulsions
- Physico-chemical behaviour of starch in food applications
- Water transport and dynamics in food
- Glasses
- Powders and granular materials
- Gels
- Wheat-flour dough rheology.