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Télécharger le livre : Food Hydrocolloids
Yapeng Fang , Katsuyoshi Nishinari , Hongbin Zhang
Food Hydrocolloids
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications.The emphasis is put on the basic concepts and mechanisms underlying functionalities,...
Editeur : Springer
Parution : 2021-05-18

Format(s) : PDF, ePub
126,59 €
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Télécharger le livre : Textural Characteristics of World Foods
Katsuyoshi Nishinari
Textural Characteristics of World Foods
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference.A full understanding of its functions and qualities is, therefore, of...
Editeur : Wiley
Parution : 2019-12-31

Format(s) : PDF, ePub
213,06 €
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