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NOVEL FOOD PROCESSING: EFFECTS ON RHEOLOGICAL AND FUNCTIONAL PROPERTIES
Book 3 of 3: Electro-Technologies for Food Processing Series
Synopsis
Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies.
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Novel Food Processing: Effects on Rheological and Functional Properties (CRC Press-Reprint Year 2018)
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