An Introduction to the Physical Chemistry of Food - John N. Coupland - Hardback Bog - Springer-Verlag New York Inc. - 2014 - Engelsk - Booktok.dk
Brand: Springer-Verlag New York Inc.
Description
The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required.
