Hydrocolloids in food processing /

"In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make...

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Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Laaman, Thomas
Format:	eBook
Language:	English
Published:	Ames, Iowa ; Oxford : Wiley-Blackwell, 2011.
Series:	IFT Press series.
Subjects:	Hydrocolloids. Stabilizing agents. Hydrocolloïdes. Stabilisants. stabilizer. TECHNOLOGY & ENGINEERING > Food Science. voedselverwerking food processing colloids Food and Bioprocess Engineering (General) Levensmiddelen- en bioproceskunde (algemeen) Electronic books.
Online Access:	Connect to the full text of this electronic book