Introduction to the physical chemistry of food, an
Auteur :
Coupland, John N.
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9781493907601
Date de publication :
30 juin 2014
Dimensions :
25,4 x 17,8 cm
Langue :
Anglais
Pays d'origine :
USA
The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required.