Recent Developments in Food Gels
This Reprint provides the most relevant and state-of-the-art research in the field, including the use of novel gelation agents, the characterization of the structure and rheological properties of food gels, and the application of food gels in novel food products.
Αποθηκεύτηκε σε:
| Άλλοι συγγραφείς: | , , |
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| Μορφή: | Ηλεκτρονική πηγή Κεφάλαιο βιβλίου |
| Γλώσσα: | Αγγλικά |
| Έκδοση: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Θέματα: | |
| Διαθέσιμο Online: | DOAB: download the publication DOAB: description of the publication |
| Ετικέτες: |
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| Περίληψη: | This Reprint provides the most relevant and state-of-the-art research in the field, including the use of novel gelation agents, the characterization of the structure and rheological properties of food gels, and the application of food gels in novel food products. |
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| Φυσική περιγραφή: | 1 electronic resource (260 p.) |
| ISBN: | books978-3-0365-9699-0 9783036596983 9783036596990 |
| Πρόσβαση: | Open Access |