The Chemical Physics of Food ♦ edited by Professor Peter Belton
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The Chemical Physics of Food ♦ edited by Professor Peter Belton
Table of Contents
1. Emulsions
2. Physicochemical Behaviour of Starch in Food Applications
3. Water Transport and Dynamics in Food
4. Glasses
5. Powders and Granular Materials
6. Gels
7. Wheat-Flour Dough Rheology
Contraseña: Avibert
Última edición por Manfenix el Sáb Mayo 20, 2017 11:02 pm, editado 1 vez
Re: The Chemical Physics of Food ♦ edited by Professor Peter Belton
Gracias por todo
Última edición por EB el Dom Mayo 21, 2017 8:26 am, editado 1 vez
EB- Mensajes : 48
Fecha de inscripción : 07/05/2017
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