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Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / edited by Peter A. Williams, Glyn O. Phillips.
- Format:
- Book
- Conference/Event
- Conference Name:
- Gums and Stabilisers for the Food Industry Conference (17th : 2013 : Glyndŵr University)
- Series:
- Special publication (Royal Society of Chemistry (Great Britain)) ; Number 346.
- Special Publication ; Number 346
- Language:
- English
- Subjects (All):
- Gums and resins--Congresses.
- Gums and resins.
- Food additives--Congresses.
- Food additives.
- Stabilizing agents--Congresses.
- Stabilizing agents.
- Hydrocolloids--Congresses.
- Hydrocolloids.
- Physical Description:
- 1 online resource (405 p.)
- Edition:
- 1st ed.
- Place of Publication:
- Cambridge, [England] : Royal Society of Chemistry, 2014.
- Language Note:
- English
- Summary:
- The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.
- Contents:
- ""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index""
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- Description based on online resource; title from PDF title page (ebrary, viewed September 18, 2014).
- ISBN:
- 1-68015-807-4
- 1-78262-130-X
- OCLC:
- 876894268
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