Texture in food

Texture in food

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หมวดหมู่:

Technique - Food Manufacturing

ฉบับ/เล่ม:

I

ภาษา:

english

จำนวนหน้า:

18

ไฟล์:

RAR, 22.52 MB

IPFS:

,

english0

ดาวน์โหลด (rar, 22.52 MB)

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คุณอาจสนใจ

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

Brian M. McKenna — Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Science and Technology)

Katsuyoshi Nishinari — Textural Characteristics of World Foods

Jianshe Chen, Andrew Rosenthal — Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences

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

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

David Julian McClements (Author) — Food Emulsions: Principles, Practices, and Techniques, Third 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

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

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

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

Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. Boye — Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

R. Armisen (auth.), Alan P. Imeson (eds.) — Thickening and Gelling Agents for Food

E. Onsøyen (auth.), Alan Imeson (eds.) — Thickening and Gelling Agents for Food

E. Onsøyen (auth.), Alan Imeson (eds.) — Thickening and Gelling Agents for Food

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

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

Stauffer, Clyde E. — Emulsifiers

Gerard L. Hasenhuettl, Richard W. Hartel — Food Emulsifiers and Their Applications

Tharwat F Tadros — Formulation Science and Technology: Volume 4: Agrochemicals, Paints and Coatings and Food Colloids

— Formulation Science and Technology: Volume 3 Pharmaceutical, Cosmetic and Personal Care Formulations

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