Texture in food

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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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Bibliografiske detaljer
Format:	Bog
Sprog:	Undetermined
Udgivet:	Cambridge, U.K. Woodhaed 2003
Fag:	Food industry and trade
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Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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