Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.Principles and Practice Jose Miguel Aguilera, Peter J. Lillford ... Intermediates in membrane fusion and bilayeranonbilayer phase transitions imaged by time- resolved cryo-transmission electron microscopy. ... Tuinier, R., and Kruif, C.G.d. ( 1999). ... The phase diagram of milk: a new tool for optimising the drying process. Lait.
|Title||:||Food Materials Science|
|Author||:||Jose Miguel Aguilera, Peter J. Lillford|
|Publisher||:||Springer Science & Business Media - 2007-10-24|