Gums and stabilisers for the food industry 12 /

The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydr...

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Bibliographic Details

Other Authors:	Phillips, Glyn O., Williams, Peter A.
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, [2004]
Series:	Special publication (Royal Society of Chemistry (Great Britain)) ; no. 294.
Subjects:	Food additives > Congresses. Gums and resins > Congresses. Hydrocolloids > Congresses. Stabilizing agents > Congresses. Aditivos alimentares. Colloid chemistry. Food additives. Gums and resins. Hidrocolóide. Hydrocolloids. Stabilizing agents. TECHNOLOGY & ENGINEERING > Food Science. Electronic book. Conference papers and proceedings. Electronic books.
Online Access:	Connect to the full text of this electronic book