The Chemical Physics of Food
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Published By Blackwell Science Ltd

9780470995792, 9781405121279
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Powders and Granular Materials

2007 ◽  
pp. 135-150 ◽  
Author(s):  
Gary C. Barker
Keyword(s):  
Granular Materials

Emulsions

2007 ◽  
pp. 1-19
Author(s):  
John N. Coupland

Glasses

2007 ◽  
pp. 108-134
Author(s):  
Roger Parker ◽  
Stephen G. Ring

Wheat-Flour Dough Rheology

2007 ◽  
pp. 199-240 ◽  
Author(s):  
Robert S. Anderssen
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Flour Dough ◽  
Wheat Flour Dough

Water Transport and Dynamics in Food

2007 ◽  
pp. 68-107 ◽  
Author(s):  
Brian Hills
Keyword(s):  
Water Transport

Gels

2007 ◽  
pp. 151-198 ◽  
Author(s):  
Victor J. Morris

Physicochemical Behaviour of Starch in Food Applications

2007 ◽  
pp. 20-67 ◽  
Author(s):  
Alain Buleon ◽  
Paul Colonna
Keyword(s):  
Food Applications
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