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Gums and Stabilisers for the Food Industry 12 by Peter A. Williams, Glyn O. Phillips, Royal Society of Chemistry

Gums and Stabilisers for the Food Industry 12

Description : 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.

Subtitle :

Authors : Peter A. Williams, Glyn O. Phillips, Royal Society of Chemistry

Published Date : 2004

Publisher : Royal Society of Chemistry

ISBN : 9780854048915

Page : 603 Pages

Categories : Science

Total Download: 77

Filesize: 7 MB

Download PDF : gums-and-stabilisers-for-the-food-industry-12.pdf

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