The glassy state in foods
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| Format: | Texto biblioteca |
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Loughborough (United Kingdom) Nottingham Univ. Press
1993
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| Subjects: | FOODS, CHEMICOPHYSICAL PROPERTIES, PHYSICAL STATES, LIQUIDS, COOLING, VISCOSITY, ELASTICITY, TEMPERATURE, MELTING POINT, MOISTURE CONTENT, RHEOLOGICAL PROPERTIES, BIOCHEMISTRY, BIOPOLYMERS, STARCH, FOOD TECHNOLOGY, PRODUIT ALIMENTAIRE, PROPRIETE PHYSICOCHIMIQUE, ALIMENTOS, PROPIEDADES FISICOQUIMICAS, ETAT PHYSIQUE, LIQUIDE, REFROIDISSEMENT, VISCOSITE, ELASTICITE, POINT DE FUSION, TENEUR EN EAU, PROPRIETE RHEOLOGIQUE, BIOCHIMIE, BIOPOLYMERE, AMIDON, TECHNOLOGIE ALIMENTAIRE, ESTADO FISICO, LIQUIDOS, ENFRIAMIENTO, VISCOSIDAD, ELASTICIDAD, TEMPERATURA, PUNTO DE FUSION, CONTENIDO DE HUMEDAD, PROPIEDADES REOLOGICAS, BIOQUIMICA, BIOPOLIMEROS, ALMIDON, TECNOLOGIA DE LOS ALIMENTOS, |
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unfao:6379682021-05-05T06:52:06ZThe glassy state in foods Blanshard, J.M.V. (ed.) Lillford, P.J. (ed.) textLoughborough (United Kingdom) Nottingham Univ. Press1993 FOODSCHEMICOPHYSICAL PROPERTIESPHYSICAL STATESLIQUIDSCOOLINGVISCOSITYELASTICITYTEMPERATUREMELTING POINTMOISTURE CONTENTRHEOLOGICAL PROPERTIESBIOCHEMISTRYBIOPOLYMERSSTARCHFOOD TECHNOLOGYPRODUIT ALIMENTAIREPROPRIETE PHYSICOCHIMIQUEALIMENTOSPROPIEDADES FISICOQUIMICASETAT PHYSIQUELIQUIDEREFROIDISSEMENTVISCOSITEELASTICITETEMPERATUREPOINT DE FUSIONTENEUR EN EAUPROPRIETE RHEOLOGIQUEBIOCHIMIEBIOPOLYMEREAMIDONTECHNOLOGIE ALIMENTAIREESTADO FISICOLIQUIDOSENFRIAMIENTOVISCOSIDADELASTICIDADTEMPERATURAPUNTO DE FUSIONCONTENIDO DE HUMEDADPROPIEDADES REOLOGICASBIOQUIMICABIOPOLIMEROSALMIDONTECNOLOGIA DE LOS ALIMENTOSURN:ISBN:1-897676-20-4 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
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Bibliográfico |
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cat-fao-it |
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biblioteca |
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Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
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| topic |
FOODS CHEMICOPHYSICAL PROPERTIES PHYSICAL STATES LIQUIDS COOLING VISCOSITY ELASTICITY TEMPERATURE MELTING POINT MOISTURE CONTENT RHEOLOGICAL PROPERTIES BIOCHEMISTRY BIOPOLYMERS STARCH FOOD TECHNOLOGY PRODUIT ALIMENTAIRE PROPRIETE PHYSICOCHIMIQUE ALIMENTOS PROPIEDADES FISICOQUIMICAS ETAT PHYSIQUE LIQUIDE REFROIDISSEMENT VISCOSITE ELASTICITE TEMPERATURE POINT DE FUSION TENEUR EN EAU PROPRIETE RHEOLOGIQUE BIOCHIMIE BIOPOLYMERE AMIDON TECHNOLOGIE ALIMENTAIRE ESTADO FISICO LIQUIDOS ENFRIAMIENTO VISCOSIDAD ELASTICIDAD TEMPERATURA PUNTO DE FUSION CONTENIDO DE HUMEDAD PROPIEDADES REOLOGICAS BIOQUIMICA BIOPOLIMEROS ALMIDON TECNOLOGIA DE LOS ALIMENTOS FOODS CHEMICOPHYSICAL PROPERTIES PHYSICAL STATES LIQUIDS COOLING VISCOSITY ELASTICITY TEMPERATURE MELTING POINT MOISTURE CONTENT RHEOLOGICAL PROPERTIES BIOCHEMISTRY BIOPOLYMERS STARCH FOOD TECHNOLOGY PRODUIT ALIMENTAIRE PROPRIETE PHYSICOCHIMIQUE ALIMENTOS PROPIEDADES FISICOQUIMICAS ETAT PHYSIQUE LIQUIDE REFROIDISSEMENT VISCOSITE ELASTICITE TEMPERATURE POINT DE FUSION TENEUR EN EAU PROPRIETE RHEOLOGIQUE BIOCHIMIE BIOPOLYMERE AMIDON TECHNOLOGIE ALIMENTAIRE ESTADO FISICO LIQUIDOS ENFRIAMIENTO VISCOSIDAD ELASTICIDAD TEMPERATURA PUNTO DE FUSION CONTENIDO DE HUMEDAD PROPIEDADES REOLOGICAS BIOQUIMICA BIOPOLIMEROS ALMIDON TECNOLOGIA DE LOS ALIMENTOS |
| spellingShingle |
FOODS CHEMICOPHYSICAL PROPERTIES PHYSICAL STATES LIQUIDS COOLING VISCOSITY ELASTICITY TEMPERATURE MELTING POINT MOISTURE CONTENT RHEOLOGICAL PROPERTIES BIOCHEMISTRY BIOPOLYMERS STARCH FOOD TECHNOLOGY PRODUIT ALIMENTAIRE PROPRIETE PHYSICOCHIMIQUE ALIMENTOS PROPIEDADES FISICOQUIMICAS ETAT PHYSIQUE LIQUIDE REFROIDISSEMENT VISCOSITE ELASTICITE TEMPERATURE POINT DE FUSION TENEUR EN EAU PROPRIETE RHEOLOGIQUE BIOCHIMIE BIOPOLYMERE AMIDON TECHNOLOGIE ALIMENTAIRE ESTADO FISICO LIQUIDOS ENFRIAMIENTO VISCOSIDAD ELASTICIDAD TEMPERATURA PUNTO DE FUSION CONTENIDO DE HUMEDAD PROPIEDADES REOLOGICAS BIOQUIMICA BIOPOLIMEROS ALMIDON TECNOLOGIA DE LOS ALIMENTOS FOODS CHEMICOPHYSICAL PROPERTIES PHYSICAL STATES LIQUIDS COOLING VISCOSITY ELASTICITY TEMPERATURE MELTING POINT MOISTURE CONTENT RHEOLOGICAL PROPERTIES BIOCHEMISTRY BIOPOLYMERS STARCH FOOD TECHNOLOGY PRODUIT ALIMENTAIRE PROPRIETE PHYSICOCHIMIQUE ALIMENTOS PROPIEDADES FISICOQUIMICAS ETAT PHYSIQUE LIQUIDE REFROIDISSEMENT VISCOSITE ELASTICITE TEMPERATURE POINT DE FUSION TENEUR EN EAU PROPRIETE RHEOLOGIQUE BIOCHIMIE BIOPOLYMERE AMIDON TECHNOLOGIE ALIMENTAIRE ESTADO FISICO LIQUIDOS ENFRIAMIENTO VISCOSIDAD ELASTICIDAD TEMPERATURA PUNTO DE FUSION CONTENIDO DE HUMEDAD PROPIEDADES REOLOGICAS BIOQUIMICA BIOPOLIMEROS ALMIDON TECNOLOGIA DE LOS ALIMENTOS Blanshard, J.M.V. (ed.) Lillford, P.J. (ed.) The glassy state in foods |
| format |
Texto |
| topic_facet |
FOODS CHEMICOPHYSICAL PROPERTIES PHYSICAL STATES LIQUIDS COOLING VISCOSITY ELASTICITY TEMPERATURE MELTING POINT MOISTURE CONTENT RHEOLOGICAL PROPERTIES BIOCHEMISTRY BIOPOLYMERS STARCH FOOD TECHNOLOGY PRODUIT ALIMENTAIRE PROPRIETE PHYSICOCHIMIQUE ALIMENTOS PROPIEDADES FISICOQUIMICAS ETAT PHYSIQUE LIQUIDE REFROIDISSEMENT VISCOSITE ELASTICITE TEMPERATURE POINT DE FUSION TENEUR EN EAU PROPRIETE RHEOLOGIQUE BIOCHIMIE BIOPOLYMERE AMIDON TECHNOLOGIE ALIMENTAIRE ESTADO FISICO LIQUIDOS ENFRIAMIENTO VISCOSIDAD ELASTICIDAD TEMPERATURA PUNTO DE FUSION CONTENIDO DE HUMEDAD PROPIEDADES REOLOGICAS BIOQUIMICA BIOPOLIMEROS ALMIDON TECNOLOGIA DE LOS ALIMENTOS |
| author |
Blanshard, J.M.V. (ed.) Lillford, P.J. (ed.) |
| author_facet |
Blanshard, J.M.V. (ed.) Lillford, P.J. (ed.) |
| author_sort |
Blanshard, J.M.V. (ed.) |
| title |
The glassy state in foods |
| title_short |
The glassy state in foods |
| title_full |
The glassy state in foods |
| title_fullStr |
The glassy state in foods |
| title_full_unstemmed |
The glassy state in foods |
| title_sort |
glassy state in foods |
| publisher |
Loughborough (United Kingdom) Nottingham Univ. Press |
| publishDate |
1993 |
| work_keys_str_mv |
AT blanshardjmved theglassystateinfoods AT lillfordpjed theglassystateinfoods AT blanshardjmved glassystateinfoods AT lillfordpjed glassystateinfoods |
| _version_ |
1768061485287735296 |