The Complete Book On Gums And Stabilizers For Food Industry
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Language: en
Pages: 454
Pages: 454
Type: BOOK - Published: 2010-10-01 - Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thicken
Language: en
Pages: 599
Pages: 599
Type: BOOK - Published: 2008-05-19 - Publisher: Royal Society of Chemistry
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents t
Language: en
Pages: 484
Pages: 484
Type: BOOK - Published: 2000 - Publisher: Woodhead Publishing
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, pro
Language: en
Pages: 377
Pages: 377
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia colla
Language: en
Pages: 620
Pages: 620
Type: BOOK - Published: 2009-10-21 - Publisher: Royal Society of Chemistry
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive lis
