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Gums And Stabilisers For The Food Industry 16 The Proceedings Of The 16th Gums And Stabilisers For The Food Industry Conference Held On 28 June 1 July 2011 In Wageningen The Netherlands Ed By Peter A Williams

Name: Gums And Stabilisers For The Food Industry 16 The Proceedings Of The 16th Gums And Stabilisers For The Food Industry Conference Held On 28 June 1 July 2011 In Wageningen The Netherlands Ed By Peter A Williams
SKU: BELL-4182970
Price: 31.00 USD
Availability: InStock
Rating: 4.4 (92 reviews)

SKU: BELL-4182970

Gums And Stabilisers For The Food Industry 16 The Proceedings Of The 16th Gums And Stabilisers For The Food Industry Conference Held On 28 June 1 July 2011 In Wageningen The Netherlands Ed By Peter A Williams

$ 31.00 ~~$ 45.00~~ (-31%)

4.4

92 reviews

Gums And Stabilisers For The Food Industry 16 The Proceedings Of The 16th Gums And Stabilisers For The Food Industry Conference Held On 28 June 1 July 2011 In Wageningen The Netherlands Ed By Peter A Williams instant download after payment.

Publisher: Cambridge Royal Society of Chemistry

File Extension: PDF

File size: 30.12 MB

Pages: 441

Author: ed. by Peter A. Williams, Glynn O. Phillips

ISBN: 9781849733588, 9781849734554, 1849733589, 1849734550

Language: English

Year: 2012

Product desciption

Gums And Stabilisers For The Food Industry 16 The Proceedings Of The 16th Gums And Stabilisers For The Food Industry Conference Held On 28 June 1 July 2011 In Wageningen The Netherlands Ed By Peter A Williams by Ed. By Peter A. Williams, Glynn O. Phillips 9781849733588, 9781849734554, 1849733589, 1849734550 instant download after payment.

This book will describe the new advances in the science and technology of hydrocolloids which are used in food and related systems. It will capture the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference in June 2011. Coverage will include: hydrocolloid functionality in relation to food texture; new hydrocolloid technologies; hydrocolloids in focus; new hydrocolloid design and hydrocolloids for health and wellbeing. Not only providing a useful reference for researchers and other professionals in the food industry, it will also have appeal to students in this area.