Use of hydrocolloids to control food appearance, flavor, texture, and nutrition /

"In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exci...

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Bibliographic Details

Main Authors:	Nussinovitch, A. (Author), Hirashima, Madoka (Author)
Format:	eBook
Language:	English
Published:	Hoboken, NJ, USA : Wiley, 2023.
Subjects:	Food additives. Food > Sensory evaluation. Hydrocolloids > Industrial applications.
Online Access:	Connect to the full text of this electronic book