01102nam a2200193Ia 4500 CTU_132493 210402s9999 xx 000 0 und d 2997000 664 C517 The chemical physics of food edited by Peter Belton Oxford ; Ames, Iowa Blackwell Pub. 2006 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 transport and dynamics in food. The book is of interest to those involved in research into food structure, including food scientists, food technologists, food chemists, and physicists Food,Food,Food,Thực phẩm,Thực phẩm,Thực phẩm Analysis,Preservation,Composition.,phân tích,Bảo quản,Tổng hợp Trung tâm Học liệu Trường Đại học Cần Thơ