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The chemical physics of food / edited by Peter Belton.
Material type:
TextPublication details: Oxford ; Ames, Iowa : Blackwell Pub., 2007.Description: ix, 247 p., [2] p. of plates : col. ill. ; 25 cmISBN: - 1405121270 (hardback : alk. paper)
- 9781405121279 (hardback : alk. paper)
- 9788126537556
- 664 CHE-C
- TX541 .C435 2007
Contents:
Emulsions -- Physico-chemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
Books
|
RGU Central Library General Stacks | General Stack | 664 CHE-C (Browse shelf(Opens below)) | Available | 78950 |
Total holds: 0
Includes bibliographical references and index.
Emulsions -- Physico-chemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology.
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