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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| Awduron Eraill: | , , |
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| Fformat: | Electronig Pennod Llyfr |
| Iaith: | Saesneg |
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Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Pynciau: | |
| Mynediad Ar-lein: | DOAB: download the publication DOAB: description of the publication |
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