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Textural Characteristics of World Foods
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Textural Characteristics of World Foods Open ebook -

by Katsuyoshi Nishinari (Editor)


Details

  • Title Textural Characteristics of World Foods
  • Author Katsuyoshi Nishinari (Editor)
  • Binding Open Ebook
  • Pages 424
  • Volumes 1
  • Language ENG
  • Publisher Wiley
  • ISBN 9781119430797 / 1119430798
  • Library of Congress subjects Food texture
  • Library of Congress Catalog Number 2019013982
  • Dewey Decimal Code 641.3

About the author

Katsuyoshi Nishinari, Specially Appointed Professor, Glyn O. Phillips Hydrocolloids Research Centre, Department of Food and Biological Engineering, School of Light Industry, Hubei University of Technology, Wuhan, China.