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Food Colloids: Fundamentals of Formulation
Food Colloids: Fundamentals of Formulation
Date: 12 November 2010, 05:45

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The food scientist is commonly confronted with the challenge of modifying the formulation of a food product. The objective may be to enhance the taste, texture or appearance of the food, to produce a product with a longer shelf-life or a healthier image, or to improve manufacturing efficiency by incorporating a cheaper ingredient or adopting a new processing technology. The speed with which these objectives can be accomplished depends on the level of fundamental understanding that exists on the key physico-chemical factors affecting product properties.
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Formulation   Food   Colloids   Fundamentals  

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