Tuesday, October 11, 2011

Bromatología: The Chemical Physics of Food

The Chemical Physics of Food

Chapter 1 Emulsions.
Chapter 2 Physico-Chemical Behaviour of Starch in Food Applications.
Chapter 3 Water Transport and Dynamics In Food.
Chapter 4 Glasses.
Chapter 5 Powders and granular materials.
Chapter 6 Gels.
Chapter 7 Wheat-Flour Dough Rheology.

Autor: Peter Belton
Editorial: Blackwell Publishing
Edición: 1ª
Páginas: 271
ISBN: 978-14051-2127-9
Tamaño: 8.37 MB
Formato: PDF
Idioma: Inglés

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