ISBN
9781788017152
作者/出版社
Wolf / Royal Society of Chemistry
出版年代/版次
2022/1
重量:0.7kg 頁數:341 裝訂:精裝 開數:24 x 16.3 cm 印刷:彩色
This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.