Recent Developments in Food Gels

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.

Uloženo v:
Podrobná bibliografie
Korporace: Inbaraj, Baskaran, Sridhar, Kandi, Sharma, Minaxi
Médium: Livro
Jazyk:Inglês
Vydáno: MDPI - Multidisciplinary Digital Publishing Institute 2023
Témata:
bic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
bic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
bic Book Industry Communication::T Technology, engineering, agriculture
food gels
novel processing methods
food applications&nbsp
On-line přístup:https://directory.doabooks.org/handle/20.500.12854/132396
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky