Handbook of Food Structure Development

The most useful properties of food, ie those detected through sight, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides, in detail, the status of research on food structure and how this has developed through the interplay between processing routes and formulation elements...

• Format: Hardcover
• Language: English
• ISBN: 178801216X
• ISBN13: 9781788012164
• Release Date: October 2019
• Publisher: Royal Society of Chemistry
• Length: 516 Pages
• Weight: 2.00 lbs.
• Dimensions: 1.3" x 6.3" x 9.3"