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Discusses the use of gels in food, and their significance in research and medicine. Gels as supramolecular hydrocolloids are discussed in detail, followed by their use in fish industry. A chapter is dedicated to micromechanics in a fibrin gel, and subsequent chapters throw light on the different types of gel.
EdituraArcler Education Inc
Dimensiuni229 x 152
Data Publicarii01/11/2019
FormatCartonata
Numar pagini290
Aceasta este o carte in limba engleza. Descrierea cartii (tradusa din engleza cu Google Translate) este in limba romana din motive legale.
