Gums and stabilisers for the food industry. 16 /

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:	Royal Society of Chemistry (Great Britain)
Other Authors:	Phillips, Glyn O., Williams, Peter A.
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, 2011.
Subjects:	Food additives. Gums and resins. Stabilizing agents. Chemical & Materials Engineering. Chemical Engineering. Engineering & Applied Sciences. Electronic books.
Online Access:	Connect to the full text of this electronic book