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Gums and stabilisers for the food industry 12 /
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydr...
| Cote: | Libro Electrónico |
|---|---|
| Autres auteurs: | , |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Cambridge :
Royal Society of Chemistry,
©2004.
|
| Collection: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 294. |
| Sujets: | |
| Accès en ligne: | Texto completo |