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...
| Other Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, UK :
RSC Pub.,
[2007]
|
| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 308. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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