Gums and stabilisers for the food industry /

This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Gums and Stabilisers for the Food Industry Conference _n North East Wales Institute
Otros Autores: Williams, Peter A., Phillips, Glyn O., Morris, V. J.
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: Cambridge, England : Royal Society of Chemistry, 1998.
Temas:
Colloids > Congresses.
Food additives > Congresses.
Stabilizing agents > Congresses.
Aliments > Additifs > Congr�es.
Stabilisants > Congr�es.
Colloids
Food additives
Stabilizing agents
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
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