Thermodynamics of Phase Equilibria in Food Engineering /
Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vita...
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| Language: | English |
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London :
Academic Press,
[2019]
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| Online Access: | ScienceDirect |