Food Structure Creation and Evaluation
| Other author | Mitchell,J. R. Editor |
| Other author | Blanshard,J. M. Editor |
| Format | Electronic |
| Publication Info | Sawston : Woodhead Publishing Limited LaVergne : Ingram Publisher Services [Distributor] |
| Description | 400 p. 09.250 x 06.250 in. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences pre-2007 |
| Subjects |
| Summary | Annotation The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It looks at structured food systems such as fibrous and non-fibrous systems, and concludes with an evaluation of food structure by microscopic, rheologic and sensor means. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9781855733961 |
| ISBN | 185573396X (Trade Cloth) Active Record |
| Standard identifier# | 9781855733961 |
| Stock number | 00051468 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |