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Food Colloids: Interactions, Microstructure and Processing
Language: English
Published by ROYAL SOCIETY OF CHEMISTRY, 2005
ISBN 10: 0854046380 ISBN 13: 9780854046386
Gebunden. Condition: New. Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.InhaltsverzeichnisGels and Gelation Colloidal Interactions Adsorbed Layers Protein Functionality and Aggregation Foams a.
