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Food Hydrocolloids: Structure, Properties, and Functions

About 70 papers from an international conference in Tsukuba, Japan, in November 1992, discuss the various hydrocolloids that are widely used to control the viscoelasticity, emulsification, gelation, dispersion, thickening, and other textural qualities of food products. They consider the recent devel

yazar:Springer
Isbn 10:0306445948
Isbn 13:978-0306445941
yayınevi:Springer
dil:İngilizce
Boyutlar ve boyutlar:17,8 x 3,2 x 26 cm
Tarafından gönderildi
Food Hydrocolloids: Structure, Properties, and Functions:
28 Şubat 1994