Hydrocolloids in Food Processing
Series: Institute of Food Technologists Series;
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Product details:
- Publisher Wiley–Blackwell
- Date of Publication 28 October 2010
- ISBN 9780813820767
- Binding Hardback
- No. of pages360 pages
- Size 234x154x20 mm
- Weight 700 g
- Language English 0
Categories
Short description:
In
Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described.
Long description:
In
Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described.
