Gums and stabilisers for the food industry 15 /

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recogn...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Gums and Stabilisers for the Food Industry Conference Glyndwr University
Otros Autores: Williams, Peter A., Phillips, Glyn O.
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: Cambridge : RSC Pub., ©2010.
Colección:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 325.
Temas:
Gums and resins > Congresses.
Stabilizing agents > Congresses.
Food additives > Congresses.
Stabilisants > Congrès.
Aliments > Additifs > Congrès.
TECHNOLOGY & ENGINEERING > Food Science.
Food additives.
Gums and resins.
Stabilizing agents.
Conference papers and proceedings.
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