Modifying Food Texture
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Language: en
Pages: 292
Pages: 292
Type: BOOK - Published: 2015-05-23 - Publisher: Woodhead Publishing
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preferenc
Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2015-05-23 - Publisher: Woodhead Publishing
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance an
Language: en
Pages: 358
Pages: 358
Type: BOOK - Published: 1987-04-07 - Publisher: CRC Press
Abstract: A novel reference text for food scientists and technologists, nutritionists, analytical chemists, and microbiologists concerned with sensory evaluatio
Language: en
Pages: 464
Pages: 464
Type: BOOK - Published: 2014-05-27 - Publisher: John Wiley & Sons
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food t
Language: en
Pages: 422
Pages: 422
Type: BOOK - Published: 2020-03-09 - Publisher: John Wiley & Sons
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsi
