The chemical physics of food / 
edited by Peter Belton 
 - Oxford :  Blackwell Publishing,  2007 
 - ix, 247 p., [2] p. of plates :  col. ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/>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 
<br/><br/><label>ISBN: </label>1405121270 (hardback : alk. paper)  RM595.67 9781405121279 (hardback : alk. paper)  651.16 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis<br/>Food--Preservation<br/>Food--Composition