22.05.2021 | History

2 edition of Gums and Stabilisers for the Food Industry 17 : The Changing Face of Food Manufacture found in the catalog.

Gums and Stabilisers for the Food Industry 17 : The Changing Face of Food Manufacture

the Role of Hydrocolloids

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Published by Administrator in Royal Society of Chemistry, The

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        StatementRoyal Society of Chemistry, The
        PublishersRoyal Society of Chemistry, The
        Classifications
        LC Classifications2014
        The Physical Object
        Paginationxvi, 82 p. :
        Number of Pages62
        ID Numbers
        ISBN 10nodata
        Series
        1nodata
        2
        3

        nodata File Size: 2MB.


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Gums and Stabilisers for the Food Industry 17 : The Changing Face of Food Manufacture by Royal Society of Chemistry, The Download PDF EPUB FB2


650 0 a Stabilizing agents. Topics: Part 1: Characterisation; Part 2: Emulsions and foams; Part 3: Processing; Part 4: Health and nutrition; Part 5: Rheology; Part 6: Interactions; Part 7: Applications. Norwegian University of Science and Technology.

Gums and Stabilisers for the Food Industry 17

Original language English Title of host publication Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture Subtitle of host publication The Role of Hydrocolloids Publisher Pages 64-70 Number of pages 7 ISBN Electronic 978-1-78262-130-0 ISBN Print 978-1-84973-883-5 DOIs• Topics: Part 1: End use considerations; Part 2: Structure and rheology; Part 3: Synergism; Part 4: Processing; Part 5: Emulsions stabilisation; Part 6: Low calorie products; Part 7: New developments.

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