Nussinovitch, A. <br/><br/>
Adhesion in foods :  fundamental principles and applications / 
by Amos Nussinovitch. 
 - 1 online resource. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Adhesion -- Adhesion Mechanisms and Measurements -- Stickiness of Foods and Its Relation to Technological Processes -- Perception of Stickiness -- Hydrocolloids as Adhesive Agents in Foods -- Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods -- Electrostatic Adhesion in Foods -- Multilayered Adhered Food Products -- Adhesion of Substances to Food Packages and Cookware. 
<br/><br/><label>ISBN: </label>9781118851579 1118851579 9781118851593 1118851595 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Adhesion.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX541  / .N858 2017eb 
<br/><br/><label>Dewey Class. No.: </label>664/.07