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Phase transitions in foods /

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Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing 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, th...

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Bibliographic Details
Main Authors: Roos, Yrjö H. (Author), Drusch, Stephan (Author)
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Published: Kidlington, Oxford : Academic Press, an imprint of Elsevier, [2016]
Edition:Second edition.
Subjects:
Food > Composition.
Phase transformations (Statistical physics)
Transitions de phase.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Composition
Electronic books.
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by Roos, Yrjö H., Drusch, Stephan
Published 2016
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by Roos, Yrjö H.
Published 1995
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