The Chemical Physics of Food PDF
271 Pages·2007·8.532 MB·English
Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
Preview The Chemical Physics of Food
Description:
This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Food Science and Technology has drawn together an impressive list of international contributors, providing a book which is essential to all those involved in work on the structure of foods
See more
The list of books you might like
Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
