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...
محفوظ في:
| التنسيق: | كتاب |
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| اللغة: | Undetermined |
| منشور في: |
Oxford ; Ames, Iowa
Blackwell Pub.
2006
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إضافة وسم
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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