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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids

Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids

Williams, Peter A.
Phillips, Glyn O.

Hardcover

Series: Special Publications, Book 346

Technology & EngineeringChemistry

ISBN10: 1849738831
ISBN13: 9781849738835
Publisher: Royal Society Of Chemistry
Published: Apr 16 2014
Pages: 404
Weight: 1.60
Height: 1.00 Width: 6.10 Depth: 9.70
Language: English

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 technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference.

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