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Food Gels
Tallenna

Food Gels

Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration.
Kirjailija
Peter Harris
Painos
Softcover reprint of the original 1st ed. 1990
ISBN
9789401068253
Kieli
englanti
Paino
310 grammaa
Julkaisupäivä
13.10.2011
Kustantaja
Springer
Sivumäärä
476