INTRODUCTION TO THE PHYSICAL CHEMISTRY OF FOODS
This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, th...
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| Format: | Book |
| Language: | English |
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Boca Raton, FL
CRC Press Taylor & Francis
2013
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| Online Access: | Click Here to View Status and Holdings. |
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Food chemistry