Gums and stabilisers for the food industry 14 /

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the...

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Bibliographic Details

Corporate Author:	Gums and Stabilisers for the Food Industry Conference North East Wales Institute
Other Authors:	Phillips, Glyn O., Williams, Peter A.
Format:	Conference Proceeding eBook
Language:	English
Published:	Cambridge : RSC Pub., 2008.
Series:	Special publication (Royal Society of Chemistry (Great Britain)) ; no. 316.
Subjects:	Food additives > Congresses. Gums and resins > Congresses. Stabilizing agents > Congresses. Colloid chemistry. 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