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Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
2014.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 346. |
| Temas: | |
| Acceso en línea: | Texto completo |
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