Food Polymers, Gels, and Colloids: Based on the Proceedings of an International Symposium Organized by the Food Chemistry Group of the Royal Society ... (ROYAL SOCIETY OF CHEMISTRY (GREAT BRITAIN))) - Softcover

Inhaltsangabe

Based on the proceedings of an international symposium organized by the Food Chemistry Group of the Royal Society of Chemistry at the U. of East Anglia, Norwich, England, March 1990. The central theme is the role of food macromolecules in determining the stability, structure, texture, and rheology of food colloids, with particular reference to gelling behavior and interactions between macromolecules and interfaces. A notable feature is the wide range of physicochemical techniques which are now being used to address the problems in this field. Annotation copyright Book News, Inc. Portland, Or.

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