Food Structure —— Creation and Evaluation

----- 食品结构:创造与评价

ISBN: 9781855733961 出版年：1987 页码：515 Woodhead Publishing_RM

The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.