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Image for Food Hydrocolloids

Food Hydrocolloids : Structure, Properties, and Functions

Doi, Etsushiro(Edited by), Nishinari, Katsuyoshi(Edited by)
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About 70 papers from an international conference in Tsukuba, Japan, in November 1992, discuss the various hydrocolloids that are widely used to control the viscoelasticity, emulsification, gelation, dispersion, thickening, and other textural qualities of food products.

They consider the recent devel

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£64.80 Save 10.00%
RRP £72.00
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Product Details
Kluwer Academic / Plenum Publishers
0306445948 / 9780306445941
Hardback
664.06
01/02/1994
Netherlands
English
508 pages
178 x 260 mm, 1134 grams
Professional & Vocational/Postgraduate, Research & Scholarly/Undergraduate Learn More
MBNH3 Dietetics & nutrition, TDCT Food & beverage technology
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