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Unformatted text preview: Compartmentation affects functional, physical, sensory and chemical properties of foods. Mixing operations improve functionality of ingredients as well as achieving homogeneity. Forming molds liquid and semi-solid foods into desired shapes....
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.
- Spring '11