Povej prijatelju o tem izdelku:
Food Gels - Elsevier Applied Food Science Series Peter Harris Softcover reprint of the original 1st ed. 1990 edition
Food Gels - Elsevier Applied Food Science Series
Peter Harris
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.
476 pages, biography
| Medij | Knjige Paperback Book (Knjiga z mehkimi platnicami in lepljenim hrbtom) |
| Izdano | 13. oktobra 2011 |
| ISBN13 | 9789401068253 |
| Založniki | Springer |
| Strani | 476 |
| Dimenzije | 143 × 216 × 25 mm · 562 g |
| Jezik | Angleščina |
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