Food structure : its creation and evaluation : Symposium : 44th Easter school in agricultural science : Papers /

The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers.

Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Mitchell, J. R., Ph. D.
Format:	eBook
Language:	English
Published:	Cambridge : Woodhead Publishing Ltd, 1987.
Subjects:	Food texture. Food > Sensory evaluation. Aliments > Texture. Aliments > Analyse sensorielle. TECHNOLOGY & ENGINEERING > Food Science. Food > Sensory evaluation Food texture Electronic books.
Online Access:	Connect to the full text of this electronic book