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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.

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Библиографические подробности
Другие авторы:	Inbaraj, Baskaran (Редактор), Sridhar, Kandi (Редактор), Sharma, Minaxi (Редактор)
Формат:	Электронный ресурс Глава книги
Язык:	английский
Опубликовано:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
Предметы:	Research & information: general Biology, life sciences Technology, engineering, agriculture food gels novel processing methods food applications&nbsp
Online-ссылка:	DOAB: download the publication DOAB: description of the publication
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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