Recent Developments in Food Gels
This Reprint provides the most relevant and state-of-the-art research in the field, including the use of novel gelation agents, the characterization of the structure and rheological properties of food gels, and the application of food gels in novel food products.
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
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Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Collection: | Directory of Open Access Books - Collection details see MPG.ReNa |
| Summary: | This Reprint provides the most relevant and state-of-the-art research in the field, including the use of novel gelation agents, the characterization of the structure and rheological properties of food gels, and the application of food gels in novel food products. |
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| Item Description: | Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/ |
| Physical Description: | 1 electronic resource (260 p.) |
| ISBN: | books978-3-0365-9699-0 9783036596990 9783036596983 |