Tallenna
Food Hydrocolloids
sidottu, 1994
englanti
About 70 papers from an international conference in Tsukuba, Japan, in November 1992, discuss the various hydrocolloids that are widely used to control the viscoelasticity, emulsification, gelation, dispersion, thickening, and other textural qualities of food products. They consider the recent devel
- Alaotsikko
- Structure, Properties, and Functions
- Toimittaja
- Katsuyoshi Nishinari, Etsushiro Doi
- ISBN
- 9780306445941
- Kieli
- englanti
- Paino
- 1134 grammaa
- Julkaisupäivä
- 1.2.1994
- Kustantaja
- Kluwer Academic / Plenum Publishers
- Sivumäärä
- 508
