Food colloids : interactions, microstructure and processing /
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life...
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Cambridge :
Royal Society of Chemistry,
2005.
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| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 298. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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