Hardback (01 Jan 1987)
Not available for sale
Out of stock
The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.
| ISBN: | 9781855733961 |
| Publisher: | Elsevier Science |
| Imprint: | Woodhead Publishing |
| Pub date: | 01 Jan 1987 |
| Language: | English |
| Number of pages: | 400 |
| Weight: | 920g |
| Height: | 234mm |
| Width: | 156mm |
| Spine width: | 29mm |
$1.87off
Fundamentals of Momentum, Heat ...
Paperback
Published 24 Jun 2021
Save $1.87
$0.88off
The Secret Lives of Colour
Paperback
Published 06 Sep 2018
Save $0.88
Potential Pulses
Hardback
Published 07 Oct 2024
$8.47off
Numerical Methods
Paperback
Published 24 Oct 2024
Save $8.47
$132.87off
Thermoforming
Hardback
Published 30 Dec 2018
Save $132.87
$169.93off
Bioactive Food as Dietary Inter...
Paperback
Published 15 Feb 2019
Save $169.93
$1.91off
Fluid Bed Technology in Materia...
Paperback
Published 27 Sep 2019
Save $1.91
$56.11off
Finite Element Modeling of Mult...
Hardback
Published 21 Oct 2010
Save $56.11