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Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids /

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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
Other Authors: Phillips, Glyn O. (Editor), Williams, Peter A. (Editor)
Format: eBook
Language:English
Published: Cambridge : Royal Society of Chemistry, 2014.
Series:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 346.
Subjects:
Food industry and trade.
Hydrocolloids.
Food additives > Congresses.
Gums and resins > Congresses.
Hydrocolloids > Congresses.
Stabilizing agents > Congresses.
Colloid chemistry.
TECHNOLOGY & ENGINEERING > Food Science.
Conference papers and proceedings.
Electronic books.
Online Access:Connect to the full text of this electronic book

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