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

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Gums and Stabilisers for the Food Industry Conference North East Wales Institute
Otros Autores: Williams, Peter A. (Editor ), Phillips, Glyn O. (Editor )
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: Cambridge, UK : Royal Society of Chemistry, [2000]
Colección:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 251.
Temas:
Gums and resins > Congresses.
Stabilizing agents > Congresses.
Food additives > Congresses.
Stabilisants > Congr�es.
Aliments > Additifs > Congr�es.
Food additives
Gums and resins
Stabilizing agents
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Descripción
Sumario: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
Notas: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.
Descripción Física:1 online resource (viii, 470 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:9781845698355
1845698355

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