Food structure : its creation and evaluation /

Food Structure-Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical proper...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Blanshard, J. M. V., Mitchell, J. R., Ph. D.
Format:	eBook
Language:	English
Published:	London ; Boston : Butterworths, 1988.
Subjects:	Food texture. Food > Sensory evaluation. Aliments > Texture. Aliments > Analyse sensorielle. TECHNOLOGY & ENGINEERING > Food Science. Food > Sensory evaluation Food texture Aufsatzsammlung Lebensmittel Struktur Electronic books.
Online Access:	Connect to the full text of this electronic book

Published 1988

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