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Gums and stabilisers for the food industry /

This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.

Bibliographic Details
Corporate Authors: Gums and Stabilisers for the Food Industry Conference _n North East Wales Institute, ScienceDirect (Online service)
Other Authors: Williams, Peter A., Phillips, Glyn O., Morris, V. J.
Format: Conference Proceeding eBook
Language:English
Published: Cambridge, England : Royal Society of Chemistry, 1998.
Subjects:
Colloids > Congresses.
Food additives > Congresses.
Stabilizing agents > Congresses.
Aliments > Additifs > Congrès.
Stabilisants > Congrès.
Colloids
Food additives
Stabilizing agents
Electronic books.
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congrès.
Online Access:Connect to the full text of this electronic book
Description
Summary:This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
Item Description:"The proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference-Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7-11 July 1997"--Title page verso
Physical Description:1 online resource (444 pages) : illustrations
Bibliography:Includes bibliographical references at the end of each chapters and index.
ISBN:9781845698362
1845698363