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.
Kaydedildi:
| Diğer Yazarlar: | , , |
|---|---|
| Materyal Türü: | Elektronik Kitap Bölümü |
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Konular: | |
| Online Erişim: | DOAB: download the publication DOAB: description of the publication |
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MARC
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| 700 | 1 | |a Sridhar, Kandi |4 edt | |
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| 700 | 1 | |a Sridhar, Kandi |4 oth | |
| 700 | 1 | |a Sharma, Minaxi |4 oth | |
| 245 | 1 | 0 | |a Recent Developments in Food Gels |
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| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
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| 650 | 7 | |a Technology, engineering, agriculture |2 bicssc | |
| 653 | |a food gels | ||
| 653 | |a novel processing methods | ||
| 653 | |a food applications  | ||
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