[PDF] The Chemical Physics of Food

ISBN: 1405121270

Category: Tutorial


Posted on 2017-11-09, by luongquocchinh.

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Author: Peter Belton | Publisher: Wiley-Blackwell | Category: Popular science | Language: English | Page: 264 | ISBN: 1405121270 | ISBN13: 9781405121279 |

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.

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