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Ingredient interactions: effects on food quality

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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.

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Availability

Detail Information

Series Title

Food science and technology (Taylor & Francis) ; 154

Call Number

[ITP-LIB-537]

Publisher

flu : CRC/Taylor & Francis., 2006

Collation

554 p. : ill. ; 24 cm.

Language

English

ISBN/ISSN

9780824757489

Classification

TX531 .I54 2006

Content Type

-

Media Type

-

Carrier Type

-

Edition

2nd ed.

Subject(s)

Food
Food additives

Specific Detail Info

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Statement of Responsibility

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