Food Colloids: Interactions, Microstructure and Processing - Special Publications - Royal Society of Chemistry - Libros - Royal Society of Chemistry - 9780854046386 - 11 de febrero de 2005
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Food Colloids: Interactions, Microstructure and Processing - Special Publications

Royal Society of Chemistry

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Food Colloids: Interactions, Microstructure and Processing - Special Publications

Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.

Marc Notes: The proceedings of Food Colloids 2004: Interactions, Microstructure and Processing held on 18-21 April 2004 in Harrogate--T.p. verso.; Includes bibliographical references and index. Brief Description: Suitable for postgraduates and researchers this book provides essential new findings by experts in the field. Table of Contents: Gels and Gelation; Colloidal Interactions; Adsorbed Layers; Protein Functionality and Aggregation; Foams and Emulsions; Sensory Perception; Structure Control and Processing; Subject Index Review Citations:

Scitech Book News 09/01/2001 pg. 166 (EAN 9780854048502, Hardcover)

Medios de comunicación Libros     Hardcover Book   (Libro con lomo y cubierta duros)
Publicado 11 de febrero de 2005
ISBN13 9780854046386
Editores Royal Society of Chemistry
Páginas 508
Dimensiones 165 × 241 × 33 mm   ·   906 g
Editor Dickinson, Eric (University of Leeds, UK)
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