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.
- 620 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Gums and Stabilisers for the Food Industry 12
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- Gums And Stabilisers For The Food Industry 12
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Yes, you can access Gums and Stabilisers for the Food Industry 12 by Glyn O Phillips, Peter A Williams in PDF and/or ePUB format, as well as other popular books in Technologie et ingénierie & Chimie physique et théorique. We have over 1.5 million books available in our catalogue for you to explore.