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The book explores the complexities of food materials and the various physico-chemical techniques available for experimental food science. It addresses the limitations faced by researchers, including instrument accessibility and the challenge of mastering multiple techniques. To bridge this knowledge gap, it compiles introductory articles from experts, detailing emerging experimental technologies that can analyze food structure at molecular, colloidal, and microscopic levels, aiding practitioners in assessing their applications for new challenges.
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New Physico-Chemical Techniques for the Characterization of Complex Food Systems, E. Dickinson
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- 2012
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