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.
Clasificación: | Libro Electrónico |
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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.
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Temas: | |
Acceso en línea: | Texto completo |
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