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Gums and stabilisers for the food industry 15 /

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The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recogn...

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Bibliographic Details
Corporate Author: Gums and Stabilisers for the Food Industry Conference Glyndwr University
Other Authors: Phillips, Glyn O., Williams, Peter A.
Format: Conference Proceeding eBook
Language:English
Published: Cambridge : RSC Pub., [2010]
Series:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 325.
Subjects:
Food additives > Congresses.
Gums and resins > Congresses.
Stabilizing agents > Congresses.
Food additives.
Gums and resins.
Stabilizing agents.
TECHNOLOGY & ENGINEERING > Food Science.
Conference papers and proceedings.
Electronic books.
Online Access:Connect to the full text of this electronic book

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