Food Gels eBook
idioma: inglês
Editor:
SPRINGER NETHERLANDS, dezembro de 2012 ‧
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CARTÃO
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DISPONIBILIDADE IMEDIATA
Ebook para ADE
SINOPSE
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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9789400907553 |
| Editor: | SPRINGER NETHERLANDS |
| Data de Lançamento: | dezembro de 2012 |
| Idioma: | Inglês |
| Tipo de produto: | eBook |
| Formato e Compatibilidade: | PDF para ADE |
| Coleção: | Elsevier Applied Food Science Series |
| Classificação Temática: |
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| EAN: | 9789400907553 |