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£107.98
Springer Advances in Food Colloids - Physical Chemistry Book
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Description
Key Features
Examines the physical chemistry of food systems as assemblies of particles and macromolecules.
Relates equilibrium and dynamic properties to interactions among molecular and particulate entities.
Focuses on the structure and kinetics of food at the colloidal scale.
Provides details on the distribution of proteins, lipids, and polysaccharides within food systems.
Analyzes how components move between dispersed and continuous bulk phases like water, fat, and air.
Product Specifications
- Brand
- Springer
- Format
- paperback
- ASIN
- 1461285194
- Domain
- Amazon UK
- Release Date
- 17 September 2011
- Listed Since
- 13 July 2012
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