Soft matter in foods. Volume 22 /

Using soft matter physics to understand food materials at different length scales creates new opportunities for scientists in academia and industry to enhance the properties, production, and nutritional quality of processed foods. Recognising the growing transfer of knowledge between the food scienc...

Full description

Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Gillies, Graeme (Graeme Shawn) (Editor), Rousseau, Dérick (Editor)
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, 2025.
Series:	Soft matter series
Subjects:	Food science. Soft condensed matter. Science des aliments. Matière molle (Physique) Food science Soft condensed matter Electronic books.
Online Access:	Connect to the full text of this electronic book