The Chemical Physics of FoodISBN: 978-1-4051-2127-9
Hardcover
262 pages
March 2007, Wiley-Blackwell
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
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Chapter 1 Emulsions.
John N. Coupland.
Chapter 2 Physico-Chemical Behaviour of Starch in Food Applications.
Alain Buleon and Paul Colonna.
Chapter 3 Water Transport and Dynamics In Food.
Brian Hills.
Chapter 4 Glasses.
Roger Parker and Stephen G. Ring.
Chapter 5 Powders and granular materials.
G. C. Barker.
Chapter 6 Gels.
V. J. Morris..
Chapter 7 Wheat-Flour Dough Rheology.
R. S. Anderssen
Related Titles
General & Introductory Food Science & Technology
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