Modifying food texture. Volume 1, Novel ingredients and processing techniques /
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics...
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| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge :
Woodhead Publishing is an imprint of Elsevier,
[2015]
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 283. |
| Subjects: | |
| Online Access: | CONNECT |
