Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes

1st Edition


CRC Press
Published May 27, 1998
Reference - 408 Pages
ISBN 9780824701796 - CAT# DK1490
Series: Ift Basic Symposium

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"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "


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