
Food Hydrocolloids
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
- Kirjailija
- Martin Glicksman
- ISBN
- 9780367258771
- Kieli
- englanti
- Paino
- 417 grammaa
- Sarja
- Routledge Revivals
- Julkaisupäivä
- 27.2.2021
- Kustantaja
- CRC Press
- Sivumäärä
- 228