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1 produkter

1. 

   Food Colloids

   Proteins, Lipids and Polysaccharides

   Av B Bergenstahl, E. Dickinson

   E-bok, 1997

   2852 kr

   Lägg i varukorg

   The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components …