Texture in Food: Volume 1: Semi-Solid Foods (Woodhead...

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Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Science and Technology)

Brian M. McKenna

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カテゴリー:

Business & Economics

年:

2003

版:

1

言語:

english

ページ:

425

ISBN 10:

1855737086

ISBN 13:

9781855737082

ファイル:

PDF, 5.34 MB

IPFS:

,

english, 2003

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— Texture in food

Malcolm Bourne — Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)

Yadunandan Lal Dar, Joseph M. Light — Food Texture Design and Optimization

Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith, Peter Sporns — Handbook of Food Analytical Chemistry, Volume 2

Fereidoon Shahidi and Hugo Weenen (Eds.) — Food Lipids. Chemistry, Flavor, and Texture

Robert A. DiSilvestro — Starch in food: structure, function and applications

Mian N. Riaz — Soy Applications in Food

P.A. Williams, G.O. Phillips — Gums and Stabilisers for the Food Industry 11

John A Bower, (Lecturer in food science) — Statistical methods for food science : introductory procedures for the food practitioner

Katsuyoshi Nishinari — Textural Characteristics of World Foods

Alan Imeson — Food Stabilisers, Thickeners and Gelling Agents

Olaf Engler, Valerie Randle — Introduction to Texture Analysis: Macrotexture, Microtexture, and Orientation Mapping,

McClements, David Julian — Food emulsions : principles, practices, and techniques

Phillips, Glyn O.; Williams, Peter A — Gums and stabilisers for the food industry. 18 : Hydrocolloid functionality for affordable and sustainable global food solutions

David Kilcast — Texture in Food: Solid Foods v. 2

Katsuyoshi Nishinari (Editor) — Hydrocolloids : 2-Volume Set

Friberg — Food Emulsions (Food Science and Technology, Vol 81)

D. J. McClements — Food emulsions: principles, practices, and techniques

Glyn O Phillips, Peter A Williams — Gums and Stabilisers for the Food Industry 12 (Special Publication)

— modifying food txeture volume 1 novel ingredients and processing techniques

Stefan Kasapis, Ian T. Norton, Johan B Ubbink — Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Application

Martin Glicksman (Author) — Food Hydrocolloids

M. A. ''''Andy'''''' Rao — Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)

Jose Miguel Aguilera, Jose Miguel Aguilera, Peter J. Lillford — Food Materials Science: Principles and Practice (Food Engineering Series)

Dr. Gerard L. Hasenhuettl (auth.), Dr. Gerard L. Hasenhuettl, Richard W. Hartel (eds.) — Food Emulsifiers and Their Applications: Second Edition

Dipak K Sarker — Pharmaceutical emulsions : a drug developer's toolbag

— Food Emulsions Food Science and Technology

M. A. "Andy" Rao, Gustavo V. Barbosa-Cánovas — Rheology of Fluids and Semisolid Foods

Glyn O. Phillips, Peter A. Williams — Handbook of Hydrocolloids

David Julian McClements — Food emulsions : principles, practices, and techniques

McClements D.J., (1999) — Food Emulsions; Principles, Practice, and Techniques - CRC

Bhesh Bhandari — Food Materials Science and Engineering

Sarker, Dipak Kumar — Pharmaceutical Emulsions A Drug Developer's Toolbag

Peter A. Williams — Handbook of Industrial Water Soluble Polymers

Bhandari B., Roos Y.H., (Eds.) (2012) — Food Materials Science and Engineering – Wiley-Blackwell

Ian T. Norton, Fotios Spyropoulos, Philip Cox — Practical Food Rheology: An Interpretive Approach

Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.) — Dough Rheology and Baked Product Texture

Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.) — Dough Rheology and Baked Product Texture

Peter Williams, Glyn Phillips. — Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids

Fotis Spyropoulos, Aris Lazidis, Ian Norton — Handbook of food structure development

R.P. Borwankar and C.F. Shoemaker (Eds.) — Rheology of Foods

E Dickinson — Food Polymers, Gels and Colloids

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