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An Introduction to the Physical Chemistry of Food (3, 2014) | John Coupland,John N. Coupland
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Springer-Verlag New York Inc.Teknologi, ingeniørvidenskab og landbrug
The remaining chapters focus on the formation and properties of specific structures in foods crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college co
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