Texture in food. Volume 2, Solid foods /
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to m...
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| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, FL : Cambridge :
CRC Press ; Woodhead,
2004.
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| Series: | Woodhead Publishing in food science and technology.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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