Trends in Food Engineering

· · ·
· CRC Press
eBook
347
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Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.

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Jorge E. Lozano, Cristina AÃąÃģn, EfrÃĐn Parada-Arias, Gustavo V. Barbosa-CÃĄnovas

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āļĢāļēāļĒāļāļēāļĢāļ­āļ·āđˆāļ™āđ† āļ—āļĩāđˆāđ€āļ‚āļĩāļĒāļ™āđ‚āļ”āļĒ Jorge E. Lozano

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