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Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids - Special Publications
Peter Williams
Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids - Special Publications
Peter Williams
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.
404 pages
Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
Publicado | 16 de abril de 2014 |
ISBN13 | 9781849738835 |
Editores | Royal Society of Chemistry |
Páginas | 404 |
Dimensiones | 166 × 244 × 28 mm · 760 g |
Editor | Phillips, Prof. Glyn O (Phillips Hydrocolloids Research Ltd, UK) |
Editor | Williams, Prof. Peter A (Glyndwr University, UK) |
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