The Chemical Physics of Food
John Wiley and Sons Ltd, 2007
267,75 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9781405121279
- ISBN-10
- 1405121270
- Publisher
- John Wiley and Sons Ltd
- Year
- 2007
- Publication date
- 2007-02-20
- Pages
- 262
- Dimensions
- 178x258x23
- Weight
- 614