Hardback (05 Jun 1995)
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This work examines how major food ingredients such as water, salt, hydrocolloids, starches, lipids, proteins, flavours and additives interact with other constituents of food and affect food quality with respect to microstructure, texture, flavour and appearance. The intention is to provide new opportunities for food product development. It considers both real foods and model food systems.
| ISBN: | 9780824793470 |
| Publisher: | Taylor and Francis |
| Imprint: | CRC Press |
| Pub date: | 05 Jun 1995 |
| DEWEY: | 664.07 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 585 |
| Weight: | 1043g |
| Height: | 241mm |
| Width: | 165mm |
| Spine width: | 34mm |
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