Suitable for practicing engineers and engineers in training, this book covers the most important operations involving particulate solids. Through clea..
This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized wi..
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new p..
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics..
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science..
Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural info..
This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized wi..
Suitable for practicing engineers and engineers in training, this book covers the most important operations involving particulate solids. Through clea..
Co-Edited by Fidel Toldrá - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association_x005F_x000D_
Written by worl..
Starch is one of the major polysaccharides employed as biopolymers by the food, textile, and paper industries. Its wide range of applications has resu..