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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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
2011.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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