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Found 1 from your keywords: author=McPherson, Andrew.
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Ingredient interactions: effects on food quality
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Gaonkar, Anilkumar G.McPherson, Andrew.

Presents technical information available on food ingredient interactions. This work concentrates on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions.

Edition
2nd ed.
ISBN/ISSN
9780824757489
Collation
554 p. : ill. ; 24 cm.
Series Title
Food science and technology (Taylor & Francis) ; 154
Call Number
[ITP-LIB-537]