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Thickening and Gelling Agents for Food /
The success of the first edition of Thickening and Gelling Agents for Food underlined the keen interest in functional food ingredients. In this second edition, the text has been completely revised and updated to reflect the current market trends. New chapters have been included to broaden the scope...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Dordrecht :
Springer-Science+Business Media, B.V.,
1997.
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| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |