Physical Chemistry Of Foods

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Physical Chemistry of Foods
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Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods des
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Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins st
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This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and phys
Introduction to the Physical Chemistry of Foods
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Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relati
Food Carbohydrates
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Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the sc