Texture in Food: Volume 1
Subtitle: Semi-Solid Foods
Publisher: CRC
Published: July 21, 2003
Language: eng
Format: Hardcover
Number of pages: 1
ISBN-13: 9780849317606
Subjects: Biology, Life Sciences; Food & beverage technology; Science/Mathematics; Technology; Cooking / Wine; Courses & Dishes - General; Technology / Food Industry & Science; Food Science; Analysis; Food; Food texture
First sentence: Many familiar foods exist as emulsions at some stage during their production (Dickinson and Stainsby, 1982; Dickinson, 1992; Friberg and Larrson, 1997; McClements, 1999).