Food structure: its creation and evaluation
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Format: | Texto biblioteca |
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London (UK) Butterworths
1988
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Subjects: | FOODS, FOOD TECHNOLOGY, TEXTURE, CHEMICOPHYSICAL PROPERTIES, COLLOIDS, MOISTURE CONTENT, PROTEINS, CEREALS, RHEOLOGICAL PROPERTIES, ORGANOLEPTIC ANALYSIS, ANALYTICAL METHODS, PRODUIT ALIMENTAIRE, TECHNOLOGIE ALIMENTAIRE, ALIMENTOS, TECNOLOGIA DE LOS ALIMENTOS, PROPRIETE PHYSICOCHIMIQUE, COLLOIDE, TENEUR EN EAU, PROTEINE, CEREALE, PROPRIETE RHEOLOGIQUE, ANALYSE ORGANOLEPTIQUE, TECHNIQUE ANALYTIQUE, TEXTURA, PROPIEDADES FISICOQUIMICAS, COLOIDES, CONTENIDO DE HUMEDAD, PROTEINAS, CEREALES, PROPIEDADES REOLOGICAS, ANALISIS ORGANOLEPTICO, TECNICAS ANALITICAS, |
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