Gums and Stabilisers for the Food Industry 18

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Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science.

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Sprog:
Engelsk

ISBN:
9781782623274

Forlag:
Royal Society of Chemistry

Indbinding:
Hardback

Sideantal:
366

Udgivet:
14. april 2016

Størrelse:
241x165x24 mm.

Vægt:
706 g.

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Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science.

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