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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