Food HydrocolloidsAuthor :
Hardback
Published : Wednesday 19 May 2021
Description
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice.
You may also like ...
![Product](https://abcbooksimages.s3.eu-west-1.amazonaws.com/sBookimagesFlat2020/9789811603198.jpg)
by
Hardback
19 May 2021
Biochemistry
€152.09
Extended stock – Dispatch 5-7 days
![Product](https://jackets.dmmserver.com/media/140/97810326/9781032690063.jpg)
by
Paperback
17 Oct 2024
Asian history
€52.64
![Product](https://jackets.dmmserver.com/media/140/97810326/9781032698199.jpg)
by
Hardback
17 Oct 2024
Asian history
€198.90
![Product](https://abcbooksimages.s3.eu-west-1.amazonaws.com/sBookimagesFlat2020/9781032806242.jpg)
by
Hardback
07 Aug 2024
Applied mathematics
€152.10
Reviews