Food Structure And Functionality
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Language: en
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Type: BOOK - Published: 2020-11-19 - Publisher: Academic Press
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structur
Language: en
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Pages: 516
Type: BOOK - Published: 2019-10-31 - Publisher: Royal Society of Chemistry
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about
Language: en
Pages: 745
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Type: BOOK - Published: 2009-07-30 - Publisher: Elsevier
The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in unders
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Pages: 269
Type: BOOK - Published: 2020-11-17 - Publisher: Academic Press
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structur
Language: en
Pages: 622
Pages: 622
Type: BOOK - Published: 2004-08-01 - Publisher: Elsevier
Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and