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Handbook of hydrocolloids /
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are p...
| Call Number: | Libro Electrónico |
|---|---|
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Cambridge :
Woodhead Pub.,
2009.
|
| Edition: | 2nd rev. ed. |
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
173. |
| Subjects: | |
| Online Access: | Texto completo |