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Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids - Special Publications
Peter Williams
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Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids - Special Publications
Peter Williams
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.
404 pages
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | April 16, 2014 |
| ISBN13 | 9781849738835 |
| Publishers | Royal Society of Chemistry |
| Pages | 404 |
| Dimensions | 166 × 244 × 28 mm · 760 g |
| Editor | Phillips, Prof. Glyn O (Phillips Hydrocolloids Research Ltd, UK) |
| Editor | Williams, Prof. Peter A (Glyndwr University, UK) |
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