The chemical physics of food / 
edited by Peter Belton. 
 - Oxford :  Blackwell Publishing,  c2007. 
 - ix, 247 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Emulsions --  Physicochemical 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 (hbk.) 9781405121279 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Food--Preservation.<br/>Food--Composition.
<br/><br/><label>Dewey Class. No.: </label>664  / CHE 2007