Food Colloids and Polymers Stability and Mechanical Properties

Food Colloids and Polymers Stability and Mechanical Properties

Food Colloids and Polymers: Stability and Mechanical Properties describes new ideas and techniques for the study of structure and dynamics of direct relevance to food. The book pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emuls...

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Bibliographic Details
Corporate Authors: Royal Society of Chemistry (Great Britain), Nederlandse Vereniging voor Voedingsleer en Levensmiddelentechnologie, International Symposium on "Food Colloids and Polymers"
Other Authors: Walstra, Pieter, Dickinson, Eric
Format: Book
Language:English
Published: Cambridge ROYAL SOCIETY OF CHEMISTRY 1993
Series:Special publication (Royal Society of Chemistry (Great Britain)) 113
Subjects:
Colloids > Congresses
Food > Congresses > Composition
Polymer colloids > Congresses > Congresses
Online Access:Click Here to View Status and Holdings.
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