| Title:
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GUMS AND STABILISERS FOR THE FOOD INDUSTRY
PROCEEDINGS OF THE 12TH CONFERENCE |
| Volume: |
Volume 12 |
| By: |
Glyn O. Phillips (Editor), Peter A. Williams (Editor) |
| Format: |
Hardback |
| List price:
|
£99.95 |
| Our price: |
£89.96 |
| Discount: |
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| You save:
|
£9.99 |
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| ISBN 10: |
085404891X |
| ISBN 13: |
9780854048915 |
| Availability: |
Usually dispatched within 1-3 weeks.
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| Stock: |
Currently 0 available |
| Publisher: |
ROYAL SOCIETY OF CHEMISTRY |
| Pub. date: |
1 May, 2004 |
| Series: |
Special Publications v. 294 |
| Pages: |
618 |
| Description: |
With its wide breadth of coverage, this text will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia. |
| Synopsis: |
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia. |
| Illustrations: |
1, black & white illustrations |
| Publication: |
UK |
| Imprint: |
Royal Society of Chemistry |
| Returns: |
Returnable |