Texture in food : volume 1: Semi-solid foods
Understanding and controlling the texture of semi-solid foods such as yoghurt and ice cream is a complex process. With a distinguished international team of contributors, this important collection summarises some of the most significant research in this area
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| Format: | Book |
| Language: | English |
| Published: |
Cambridge :
Woodhead Publishing Limited ,
c2003
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| Series: | Woodhead publishing in food science and technology
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| Subjects: | |
| Online Access: | Publisher description |
| Summary: | Understanding and controlling the texture of semi-solid foods such as yoghurt and ice cream is a complex process. With a distinguished international team of contributors, this important collection summarises some of the most significant research in this area |
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| Item Description: | "AVEBE"--V. 1, t.p |
| Physical Description: | xvi, 425 p. : ill. ; 24 cm. |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 0849317606 (CRC Press) 185573673X (hardback : alk. paper) 1855737086 (ebook) 9780849317606 (CRC Press) 9781855736733 (hardback : alk. paper) 9781855737082 (ebook) |