Gums and stabilisers for the food industry. Hydrocolloid functionality for affordable and sustainable global food solutions / 18 :

Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and S...

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Bibliographic Details

Corporate Authors:	Gums and Stabilisers for the Food Industry Conference Glyndŵr University, Royal Society of Chemistry (Great Britain)
Other Authors:	Phillips, Glyn O. (Editor), Williams, Peter A. (Editor)
Format:	Conference Proceeding eBook
Language:	English
Published:	[Cambridge] : Royal Society of Chemistry, 2016.
Series:	Specialist publications ; 353.
Subjects:	Food additives > Congresses. Gums and resins > Congresses. Hydrocolloids > Congresses. Stabilizing agents > Congresses. Colloid chemistry. Food additives. Gums and resins. Hydrocolloids. Stabilizing agents. TECHNOLOGY & ENGINEERING > Food Science. Conference papers and proceedings. Electronic books.
Online Access:	Connect to the full text of this electronic book