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...
| Corporate Author: | |
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| Other Authors: | , |
| Format: | Conference Proceeding eBook |
| Language: | English |
| Published: |
Cambridge :
RSC Pub.,
2008.
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| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 316. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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