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Language: en
Pages: 455
Pages: 455
Type: BOOK - Published: 2010 - Publisher: Royal Society of Chemistry
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctio
Language: en
Pages: 464
Pages: 464
Type: BOOK - Published: 1980 - Publisher:
Language: en
Pages: 405
Pages: 405
Type: BOOK - Published: 2014-04-03 - Publisher: Royal Society of Chemistry
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctio
Language: en
Pages: 484
Pages: 484
Type: BOOK - Published: 2000 - Publisher: Woodhead Publishing
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, pro
Language: en
Pages: 377
Pages: 377
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia colla
