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An introduction to the physical chemistry of food
"Familiar combinations of ingredients and processing make the structures that give food its properties. For example, in ice cream the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness, an...
| Autor principal: | |
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| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
New York :
Springer,
©2014.
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| Colección: | Food science text series ;
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| Materias: |
Unidad de Servicios Bibliotecarios y de Información Xalapa - Fondo CONACYT 781
| Número de Clasificación: |
TX541 C68 2014 |
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| Copia 1 | Checked out – Vencimiento: 04-11-2025 |