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Item Details
Title: GUMS AND STABILISERS FOR THE FOOD INDUSTRY 7
By: Glyn O. Phillips (Editor), P. A. Williams (Editor), David J. Wedlock (Editor)
Format: Hardback

List price: £102.50


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0199634653
ISBN 13: 9780199634651
Publisher: OXFORD UNIVERSITY PRESS
Pub. date: 14 July, 1994
Pages: 450
Description: This seventh volume in the series is based on the 7th Wrexham Conference (July 1993). It addresses current problems associated with the fabrication of food products of gums, stabilisers, and emulsifiers. Major themes are polysaccharide characterization, rheological characteristics and synergism, emulsion stability, nutrition and metabolism.
Synopsis: This seventh volume covers several of the current scientific and technological problems associated with the fabrication of food products using polysaccharide gums, proteins, and emulsifiers and is based on the 7th Wrexham Conference, which took place in July 1993. It provides comprehensive coverage of the area and the major themes are polysaccharide characterization, rheological characteristics and synergism, emulsion stability, nutrition and metabolism. Increasingly, new applications in the food industry are drived from recent scientific advances and this volume should be of interest to research scientists, producers, suppliers and technologists alike. The material recorded in this volume cannot readily be found elsewhere, since it combines both the scientific and industrial aspects associated with gums and stabilisers.
Illustrations: halftones, numerous line figures, tables
Publication: UK
Imprint: Oxford University Press
Returns: Returnable
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GUMS AND STABILISERS FOR THE FOOD INDUSTRY (HB)
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GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 11
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 12
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 13
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 14
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