Food polymers, gels and colloids /
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particl...
| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge [England] :
Royal Society of Chemistry,
1991.
|
| Series: | Special Publication ;
Number 82 |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Search Result 1
