Gums and stabilisers for the food industry 10 /
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food
| Corporate Authors: | , |
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| Other Authors: | , |
| Format: | Conference Proceeding eBook |
| Language: | English |
| Published: |
Cambridge, UK :
Royal Society of Chemistry,
[2000]
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| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 251. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food |
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| Item Description: | The proceedings of the tenth International Gum and Stabilisers for the Food Industry: The Past, Present and Future of Food Hydrocolloids conference held at The North East Wales Institute, Wrexham, Wales on 5-9 July 1999. |
| Physical Description: | 1 online resource (viii, 470 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781845698355 1845698355 |