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Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and…
Food texture design and optimization
by Dar, Yadunandan Lal, Light, Joseph M.
fromIFT Press series
0
Type: Book
"Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in design…
