Handbook of hydrocolloids
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are p...
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| Other Authors | , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton, FL : Cambridge :
CRC Press ; Woodhead Pub.,
2009.
|
| Edition | 2nd ed. |
| Series | Woodhead Publishing in food science, technology, and nutrition.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781615831135 1615831134 |
| Physical Description | 1 online resource (xxiv, 924 pages) : illustrations |
Glossary of Terms