Dear FST teammates,
I am looking to study more about how food microstructure work in products formulations in following categories, I am looking to have useful study material to understand role of product conditions and ingredient in making stable and useful formulations. My fundamentals is good in food science and technology but I do feel lacky.
- Starch, gum for chapati, frozen food
- Encapsulation science and role of ingredients in it.
- How does additives affect microstructure.
Please guide me.