Chemical physics of food, the
Éditeur :
John Wiley and Sons Ltd
ISBN :
9781405121279
Date de publication :
20 févr. 2007
Dimensions :
25,2 x 17,9 x 2,1 cm
Poids :
771 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.