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.
Acceso en línea:Texto completo
Descripción
Sumario: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.
Notas:"The proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference-Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7-11 July 1997"--Title page verso
Descripción Física:1 online resource (444 pages) : illustrations
Bibliografía:Includes bibliographical references at the end of each chapters and index.
ISBN:9781845698362
1845698363

Ejemplares similares