
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.
- Redaktør
- Martin Glicksman
- ISBN
- 9780367258894
- Språk
- Engelsk
- Vekt
- 385 gram
- Serie
- Routledge Revivals
- Utgivelsesdato
- 27.2.2021
- Forlag
- CRC Press
- Antall sider
- 200
