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Gums and stabilisers for the food industry 10 /
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food
| Call Number: | Libro Electrónico |
|---|---|
| Corporate Author: | |
| Other Authors: | , |
| Format: | Electronic Conference Proceeding eBook |
| Language: | Inglés |
| Published: |
Cambridge, UK :
Royal Society of Chemistry,
[2000]
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| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 251. |
| Subjects: | |
| Online Access: | Texto completo |