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Texture in Food: Volume 1: Semi-Solid Foods (Woodhead...

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Texture in Food: Volume 1: Semi-Solid...

Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Science and Technology)

Brian M. McKenna

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როგორ მოგეწონათ ეს წიგნი?

როგორი ხარისხისაა ეს ფაილი?

ჩატვირთეთ, ხარისხის შესაფასებლად

როგორი ხარისხისაა ჩატვირთული ფაილი?

კატეგორია:

Business & Economics

წელი:

2003

გამოცემა:

1

ენა:

english

გვერდები:

425

ISBN 10:

1855737086

ISBN 13:

9781855737082

ფაილი:

PDF, 5.34 MB

IPFS:

,

english, 2003

ონლაინ წაკითხვა

ხორციელდება კონვერტაციის -ში

კონვერტაციის -ში ვერ მოხერხდა

შესაძლოა დაგაინტერესოთ

Katsuyoshi Nishinari (Editor) — Hydrocolloids : 2-Volume Set

Friberg — Food Emulsions (Food Science and Technology, Vol 81)

D. J. McClements — Food emulsions: principles, practices, and techniques

Glyn O Phillips, Peter A Williams — Gums and Stabilisers for the Food Industry 12 (Special Publication)

— modifying food txeture volume 1 novel ingredients and processing techniques

— Texture in food

Stefan Kasapis, Ian T. Norton, Johan B Ubbink — Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Application

Martin Glicksman (Author) — Food Hydrocolloids

M. A. ''''Andy'''''' Rao — Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)

Jose Miguel Aguilera, Jose Miguel Aguilera, Peter J. Lillford — Food Materials Science: Principles and Practice (Food Engineering Series)

Dr. Gerard L. Hasenhuettl (auth.), Dr. Gerard L. Hasenhuettl, Richard W. Hartel (eds.) — Food Emulsifiers and Their Applications: Second Edition

Yadunandan Lal Dar, Joseph M. Light — Food Texture Design and Optimization

Dipak K Sarker — Pharmaceutical emulsions : a drug developer's toolbag

— Food Emulsions Food Science and Technology

M. A. "Andy" Rao, Gustavo V. Barbosa-Cánovas — Rheology of Fluids and Semisolid Foods

Glyn O. Phillips, Peter A. Williams — Handbook of Hydrocolloids

David Julian McClements — Food emulsions : principles, practices, and techniques

McClements D.J., (1999) — Food Emulsions; Principles, Practice, and Techniques - CRC

P.A. Williams, G.O. Phillips — Gums and Stabilisers for the Food Industry 11

Bhesh Bhandari — Food Materials Science and Engineering

Sarker, Dipak Kumar — Pharmaceutical Emulsions A Drug Developer's Toolbag

Peter A. Williams — Handbook of Industrial Water Soluble Polymers

Bhandari B., Roos Y.H., (Eds.) (2012) — Food Materials Science and Engineering – Wiley-Blackwell

Ian T. Norton, Fotios Spyropoulos, Philip Cox — Practical Food Rheology: An Interpretive Approach

Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.) — Dough Rheology and Baked Product Texture

Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.) — Dough Rheology and Baked Product Texture

McClements, David Julian — Food emulsions : principles, practices, and techniques

Peter Williams, Glyn Phillips. — Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids

Fotis Spyropoulos, Aris Lazidis, Ian Norton — Handbook of food structure development

R.P. Borwankar and C.F. Shoemaker (Eds.) — Rheology of Foods

E Dickinson — Food Polymers, Gels and Colloids

Peter A Williams, Glyn O Phillips — Gums and Stabilisers for the Food Industry 9 (Pt. 9)

Stauffer, Clyde E. — Emulsifiers

Gerard L. Hasenhuettl, Richard W. Hartel — Food Emulsifiers and Their Applications

Tharwat F Tadros — Formulation Science and Technology: Volume 4: Agrochemicals, Paints and Coatings and Food Colloids

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