Texture in food Volume 2 : solid foods | DIGILIB Universitas Bakrie

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Texture in food Volume 2 : solid foods

David Kilcast - Personal Name;

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality

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[ITP-LIB-318]

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Series Title: Woodhead Publishing in food science and technology
Call Number: [ITP-LIB-318]
Publisher: enk : Woodhead Pub.., 2003-
Collation: vol.2 : ill. ; 24 cm.
Language: English
ISBN/ISSN: 9781855738362
Classification: TX531 .T435 2003
Content Type: -
Media Type: -
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Edition: -
Subject(s): Food
Food texture
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Texture in food Volume 2 : solid foods

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