The chemical physics of food
By: edited by Peter Belton.
Contributors: Belton, P. S.
Publisher: Blackwell Pub.
Published: 2007
Place of publication: Oxford; Ames, Iowa
Language: eng
Number of pages: 247
ISBN-13: 9781405121279
Subjects: Food -- Analysis; Food -- Preservation; Food -- Composition
Notes: Includes bibliographical references and index.
Table of contents: title: Emulsions; title: Physico-chemical behaviour of starch in food applications; title: Water transport and dynamics in food; title: Glasses; title: Powders and granular materials; title: Gels; title: Wheat-flour dough rheology.