Phase transitions in foods [electronic resource] / Yrjö H. Roos.

Assembling recent research and theories, this book describes 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 effect of transitions on mechanical and chemical chang...

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Bibliographic Details

Online Access:	Full Text (via ScienceDirect)
Main Author:	Roos, Yrjö H.
Format:	Electronic eBook
Language:	English
Published:	San Diego : Academic Press, ©1995.
Series:	Food science and technology international series.
Subjects:	Food > Composition. Phase transformations (Statistical physics)