The chemical physics of food /

This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics view...

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Bibliographic Details

Other Authors:	Belton, P. S.
Format:	eBook
Language:	English
Published:	Oxford ; Ames, Iowa : Blackwell Pub., 2007.
Subjects:	Food > Analysis. Food > Preservation. Food > Composition. Food Analysis Food Preservation Electronic books.
Online Access:	Connect to the full text of this electronic book