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...
محفوظ في:
| التنسيق: | كتاب |
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| اللغة: | Undetermined |
| منشور في: |
Cambridge, U.K.
Woodhaed
2003
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| الموضوعات: | |
| الوسوم: |
إضافة وسم
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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