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Food Gels - Elsevier Applied Food Science Series Softcover reprint of the original 1st ed. 1990 edition
Peter Harris
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Food Gels - Elsevier Applied Food Science Series Softcover reprint of the original 1st ed. 1990 edition
Peter Harris
Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: * Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration.
476 pages, biography
| Medie | Bøger Paperback Bog (Bog med blødt omslag og limet ryg) |
| Udgivet | 13. oktober 2011 |
| ISBN13 | 9789401068253 |
| Forlag | Springer |
| Antal sider | 476 |
| Mål | 143 × 216 × 25 mm · 562 g |
| Sprog | Engelsk |
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