Liknande böcker

Chemistry and Technology of Pectin
Bok av Reginald H Walter
Crystallization Processes in Fats and Lipid Systems
Bok av Nissim Garti
Cold and Chilled Storage Technology
Bok av Clive V. J. Dellino
Fruit Processing: Nutrition, Products, and Quality Management
Bok av Philip R. Ashurst
Properties of Water in Foods : in Relation to Quality and Stability
Bok av D Simatos
Essentials of Food Science
Bok av Vickie A. Vaclavik
Flavours and Fragrances
Bok av Ralf Günter. Berger
Saponins in Food, Feedstuffs and Medicinal Plants
Bok av W Oleszek

Hydrocolloid Applications

Bok av Nussinovitch
This book offers a comprehensive introduction to the technological applications of these fascinating materials. It introduces sources, structures, properties, and food uses, and describes gums in non-food areas, their applications and their multi-disciplinary contribution to these fields, as well as examples of their uses.