Gums and stabilisers for the food industry 15 /
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...
| Corporate Author: | |
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| Other Authors: | , |
| Format: | Conference Proceeding eBook |
| Language: | English |
| Published: |
Cambridge :
RSC Pub.,
[2010]
|
| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 325. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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