9998729
9780199630615
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This volume includes a wealth of information on the source and production, characterization, solution properties, functional aspects and applications of gums and stabilizers in food systems. Among the contributors are suppliers and producers, research scientists and technologists and hydrocolloid users, insuring comprehensive treatment of each class of these macromolecules, which play a vital role in food manufacture.Phillips, G. O. is the author of 'Gums and Stabilizers for the Food Industry 5 (Gums and Stabilisers for the Food Industry)', published 1990 under ISBN 9780199630615 and ISBN 0199630615.
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