The theme and contents of this book have assumed a new significance in the light of recent ideas ...

This book provides essential new material for those active in the field and is suitable for po...

This book presents the very latest research in the area and is unique in covering both proteins a...

This book is the latest addition to the highly regarded food colloid series and is of relevance t...

This authoritative book will serve as a guide and reference to researchers in the field of foo...

Suitable for postgraduates and researchers this book provides essential new findings by expert...

Als junges Mädchen wird Kya von ihren Eltern verlassen. In den gefährlichen Sümpfen von North Car...

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice ...

'Food Colloids: Fundamentals of Formulation' describes the physico-chemical principles underlying...

Food scientists aim to control the taste and texture of existing food products and to formulate n...

This book presents the very latest research in the area and is unique in covering both proteins a...

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life...