Phase Transitions in Foods.

'Phase Transitions in Foods' assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the eff...

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Bibliographic Details

Online Access:	Full Text (via ProQuest)
Main Authors:	Roos, Yrjo H. (Author), Drusch, Stephan (Author)
Format:	eBook
Language:	English
Published:	San Diego : Academic Press [Imprint] Elsevier Science & Technology Books. Oct. 2015
Edition:	2nd ed.
Subjects:	Food > Composition. Phase transformations (Statistical physics)