The chemical physics of food / edited by Peter Belton.
Publication details: Oxford : Blackwell Publishing, c2007.Description: ix, 247 p. : ill. ; 25 cmISBN:- 1405121270 (hbk.)
- 9781405121279 (hbk.)
- 664 CHE 2007
Contents:
Emulsions -- Physicochemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology.
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 2, BayNo 1 |
664 CHE 2007 (Browse shelf(Opens below)) | Available | SBSxx,36000,03,RA | 5000101491 |
Includes bibliographical references and index.
Emulsions -- Physicochemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology.