The chemical physics of food / edited by Peter Belton

Contributor(s):

Belton, P. S

Publication details: Oxford : Blackwell Publishing, 2007Description: ix, 247 p., [2] p. of plates : col. ill. ; 25 cmISBN:

1405121270 (hardback : alk. paper)
9781405121279 (hardback : alk. paper)

Subject(s):

Online resources:

Table of contents only

Contents:

Emulsions -- Physico-chemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology

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Holdings
Item type	Current library	Home library	Call number	Materials specified	Copy number	Status	Date due	Barcode
AM	PERPUSTAKAAN TUN SERI LANANG	PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5)	TX541.C497 (Browse shelf(Opens below))		1	Available		00001559668

Includes bibliographical references and index

Emulsions -- Physico-chemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology

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The chemical physics of food / edited by Peter Belton

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