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...
| Corporate Author: | |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
2025.
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| Series: | Soft matter series
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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