Food Gels eBook
language: english
Publisher:
SPRINGER NETHERLANDS, December of 2012 ‧
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Ebook for ADE
SYNOPSIS
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.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9789400907553 |
| Publisher: | SPRINGER NETHERLANDS |
| Release Date: | December of 2012 |
| Language: | English |
| Format: | eBook |
| File Format and Compatibility: | PDF para ADE |
| Collection: | Elsevier Applied Food Science Series |
| Categories: |
eBooks in English
>
Engineering
>
General Engineering
eBooks in English > Dictionaries and Encyclopedias > Encyclopedias |
| EAN: | 9789400907553 |