Ingredient Interactions: Effects on Food Quality, Second EditionAnilkumar G. Gaonkar, Andrew McPherson Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge |
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Ingredient Interactions: Effects on Food Quality, Second Edition Anilkumar G. Gaonkar,Andrew McPherson No preview available - 2005 |