Phase transitions in foods /

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, th...

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Bibliographic Details

Main Authors:	Roos, Yrjö H. (Author), Drusch, Stephan (Author)
Corporate Author:	Knovel (Firm)
Format:	eBook
Language:	English
Published:	Kidlington, Oxford : Academic Press, an imprint of Elsevier, [2016]
Edition:	Second edition.
Subjects:	Food > Composition. Phase transformations (Statistical physics) TECHNOLOGY & ENGINEERING / Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book