Søkt på: Bøker av Katsuyoshi Nishinari
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Food Hydrocolloids
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related …
Physical Gels from Biological and Synthetic Polymers
Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent …
Food Hydrocolloids
About 70 papers from an international conference in Tsukuba, Japan, in November 1992, discuss the various hydrocolloids that are widely used to control the viscoelasticity, …
Food Hydrocolloids
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related …
Gels: Structures, Properties, and Functions
Gels: Structures, Properties, and Functions
ItisagreatpleasureforustopresentacollectionofpapersreadattheToyoichiTanaka MemorialSymposiumonGelsheldon10-12September2008inTokyo. ProfessorToyoichi …
Textural Characteristics of World Foods
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to …
Physical Gels from Biological and Synthetic Polymers
Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent …
Textural Characteristics of World Foods
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to …
Physical Gels from Biological and Synthetic Polymers
Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent …