Food colloids : self-assembly and material science /

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispe...

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Bibliographic Details

Other Authors:	Dickinson, Eric, Leser, Martin E.
Format:	eBook
Language:	English
Published:	Cambridge, UK : RSC Pub., [2007]
Series:	Special publication (Royal Society of Chemistry (Great Britain)) ; no. 308.
Subjects:	Colloids. Processed foods. Colloid chemistry. Science. TECHNOLOGY & ENGINEERING > Food Science. Electronic book. Electronic books.
Online Access:	Connect to the full text of this electronic book