Food Polymers, Gels, and Colloids: Based on the Proceedings of an International Symposium Organized by the Food Chemistry Group of the Royal Society - Brossura

 
9780851866574: Food Polymers, Gels, and Colloids: Based on the Proceedings of an International Symposium Organized by the Food Chemistry Group of the Royal Society
Brossura
ISBN 10: 0851866573 ISBN 13: 9780851866574
Casa editrice: Royal Society of Chemistry, 1991

Sinossi

Based on the proceedings of an international symposium organized by the Food Chemistry Group of the Royal Society of Chemistry at the U. of East Anglia, Norwich, England, March 1990. The central theme is the role of food macromolecules in determining the stability, structure, texture, and rheology of food colloids, with particular reference to gelling behavior and interactions between macromolecules and interfaces. A notable feature is the wide range of physicochemical techniques which are now being used to address the problems in this field. Annotation copyright Book News, Inc. Portland, Or.

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Editore
Royal Society of Chemistry
Data di pubblicazione
1991
Lingua
Inglese
ISBN 10 
0851866573
ISBN 13 
9780851866574
Rilegatura
Copertina flessibile
Numero di pagine
427
Redattore
Dickinson Eric
Contatto del produttore
non disponibile
Persona responsabile
non disponibile