The chemical physics of food

This book demonstrates a chemical physics approach to food. Combining the applications of chemical and physical methods with the quantitative consideration of data, the book covers major materials such as emulsions, starches, powders and granular materials, gels, and gluten, and also examines water...

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Gorde:
Xehetasun bibliografikoak
Formatua: Liburua
Hizkuntza:Undetermined
Argitaratua: Oxford ; Ames, Iowa Blackwell Pub. 2006
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ