Formulation Engineering of Foods by Peter Fryer (English) Hardcover Book
233,32 €
Formulation Engineering of Foods Edited by Jennifer E. Norton, Peter J. Fryer and Ian T. Norton Food products are often structurally complex. The book is separated into three main sections. The first part of the book, Designing Structured Foods, considers how basic materials can be used to formulate complex food systems, with specific structures, desirable sensory attributes and health benefits.
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