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- Food Structure: Creation and Evaluation
Food Structure: Creation and Evaluation
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The book considers fundamental concepts and discussed dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It looks at structured food systems such as fibrous and non-fibrous systems, and concludes with an evaluation of food structure by microscopic, rheologic and sensor means.
Folgt in ca. 15 Arbeitstagen