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Food Gels
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Food Gels

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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.
Författare
Peter Harris
Upplaga
Softcover reprint of the original 1st ed. 1990
ISBN
9789401068253
Språk
Engelska
Vikt
310 gram
Utgivningsdatum
2011-10-13
Förlag
Springer
Sidor
476