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Pages: 348
Pages: 348
Type: BOOK - Published: 1995 - Publisher: Springer Science & Business Media
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of su
Language: en
Pages: 428
Pages: 428
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from
Language: en
Pages: 498
Pages: 498
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels
Language: en
Pages: 554
Pages: 554
Type: BOOK - Published: 2007 - Publisher: Royal Society of Chemistry
This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between c
Language: en
Pages: 618
Pages: 618
Type: BOOK - Published: 2017-01-19 - Publisher: Springer
This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to de
