Modifying Food Texture: Novel Ingredients and Processing Techniques - Woodhead Publishing Series in Food Science, Technology and Nutrition - Chen - Books - Elsevier Science & Technology - 9781782423331 - June 5, 2015
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Modifying Food Texture: Novel Ingredients and Processing Techniques - Woodhead Publishing Series in Food Science, Technology and Nutrition

Chen

Modifying Food Texture: Novel Ingredients and Processing Techniques - Woodhead Publishing Series in Food Science, Technology and Nutrition

292 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 5, 2015
ISBN13 9781782423331
Publishers Elsevier Science & Technology
Pages 292
Dimensions 354 × 161 × 18 mm   ·   1.04 kg   (Weight (estimated))
Editor Chen, Jianshe (University of Leeds, UK)
Editor Rosenthal, Andrew (Coventry University, UK)

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