We are in the process of updating our website.
If you have any feedback or suggestion, please contact us.

product (empty)

No products

S$0.00 Shipping
S$0.00 Tax
S$0.00 Total

Prices are tax included

Cart Check out

Gums and Stabilisers for the Food Industry 14

Share on Facebook
Remove this product from my favorites
Add this product to my favorites
Print

Gums and Stabilisers for the Food Industry 14

ISBN: 9780854044610

Publisher: Royal Society of Chemistry

Author:Williams, Peter A

Author:Phillips, Glyn O

Pub Date:19-May-2008

Format:Hardback

Series:Special Publication

S$252.00

Add to cart

Description

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. Gums and Stabilisers for the Food Industry 14 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the North East Wales Institute in June 2007. The areas covered are: -Hydrocolloids and health -Developments in characterisation -Hydration and rheological properties of hydrocolloids -Interactions in mixed hydrocolloid systems -Hydrocolloid emulsifiers -Sensory - texture relationships -Innovative applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

Publishers

Browse
By Categories