Explore
Recent Developments in Food Gels
0 Ungluers have
Faved this Work
Login to Fave
This Reprint provides the most relevant and state-of-the-art research in the field, including the use of novel gelation agents, the characterization of the structure and rheological properties of food gels, and the application of food gels in novel food products.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.