An introduction to the physical chemistry of food /

"Familiar combinations of ingredients and processing make the structures that give food its properties. For example, in ice cream the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness, an...

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Bibliographic Details

Main Author:	Coupland, John N. (Author)
Format:	Book
Language:	English
Published:	New York : Springer, [2014]
Series:	Food science text series.
Subjects:	Food > Analysis. Food > Composition.