Texture in food
The book is divided into two parts: The first part reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part II considers key aspects of product development and enhancement. It in...
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| フォーマット: | 図書 |
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| 言語: | Undetermined |
| 出版事項: |
Cambridge, U.K.
Woodhaed
2003
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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