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Gums and Stabilisers for the Food Industry 12
Gums and Stabilisers for the Food Industry 12

Gums and Stabilisers for the Food Industry 12

Glyn O Phillips, Peter A Williams
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610 pages
language
English
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PDF
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Gums and Stabilisers for the Food Industry 12

Glyn O Phillips, Peter A Williams
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Table of contents

About This Book

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 hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.

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Information

Publisher
Royal Society of Chemistry
Year
2009
ISBN
9781847551214
Topic
Technology & Engineering
Subtopic
Food Science
Edition
1

Table of contents