Soft Matter Approaches to Structured Foods (English, Royal Society of Chemistry)
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Book Details
Publisher
Royal Society of Chemistry
Language
English
ISBN-13
9781849734493
ISBN-10
1849734496
Author
Royal Society of Chemistry
About the Book
This Faraday Discussion on Soft Matter Approaches to Structured Food will introduce and strengthen the concept of the soft matter approach to food scientists, and bring food scientists together with non-food experts.
ISBN: 9781849734493
ISBN-13: 9781849734493
ISBN-10: 1849734496
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Royal Society of Chemistry is the author of Soft Matter Approaches to Structured Foods. Browse more books by Royal Society of Chemistry on GlowMirror.
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Product ID: isbn-9781849734493
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