Phase transitions in foods /

Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical chang...

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Bibliographic Details

Main Author:	Roos, Yrjö H.
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	San Diego : Academic Press, ©1995.
Series:	Food science and technology international series.
Subjects:	Food > Composition. Phase transformations (Statistical physics) Aliments > Composition. Transitions de phase. TECHNOLOGY & ENGINEERING > Food Science. Food > Composition Lebensmittel Phasenumwandlung MECÂNICA ESTATÍSTICA. ALIMENTOS. COMPOSIÇÃO DE ALIMENTOS. Food science Electronic books.
Online Access:	Connect to the full text of this electronic book