Related Books
Language: en
Pages: 516
Pages: 516
Type: BOOK - Published: 2019-10-17 - Publisher: Royal Society of Chemistry
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about
Language: en
Pages: 516
Pages: 516
Type: BOOK - Published: 2019-10-31 - Publisher: Royal Society of Chemistry
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about
Language: en
Pages: 598
Pages: 598
Type: BOOK - Published: 2023-11-11 - Publisher: Elsevier
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of f
Language: en
Pages: 448
Pages: 448
Type: BOOK - Published: 2022-10-18 - Publisher: Academic Press
Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the underst
Language: en
Pages: 457
Pages: 457
Type: BOOK - Published: 2011-09-09 - Publisher: Elsevier
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range
