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Thickening and Gelling Agents for Food 1st edition
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Thickening and Gelling Agents for Food
The value of gums, thickeners, stabilizers and gelling agents as ingredients of food products is well established. This text provides information on chemical structure and configuration, reviewed in terms of viscosity, temperature, effect of salts, pH stability and other properties.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 1 de octubre de 1992 |
| ISBN13 | 9780751400939 |
| Editores | Kluwer Academic Publishers Group |
| Páginas | 272 |
| Dimensiones | 150 × 220 × 20 mm · 680 g |
| Lengua | Inglés |
| Editor | Imeson, A. |
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