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Type: BOOK - Published: 1995 - Publisher: Springer Science & Business Media
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Language: en
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Type: BOOK - Published: 2012-08-14 - Publisher: Springer
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of su
Language: en
Pages: 428
Pages: 428
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from
Language: en
Pages: 587
Pages: 587
Type: BOOK - Published: 1991-01-01 - Publisher: Elsevier
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical
Language: en
Pages: 530
Pages: 530
Type: BOOK - Published: 2016-09-13 - Publisher: Woodhead Publishing
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools
