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Food colloids : self-assembly and material science /

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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

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