Titre :
|
Gums and Stabilisers for the Food Industry 11
|
Auteurs :
|
Peter A. WILLIAMS ;
Glyn O. PHILLIPS
|
Type de document :
|
Livre
|
Editeur :
|
CAMBRIDGE : ROYAL SOCIETY OF CHEMISTRY, 2002
|
ISBN/ISSN/EAN :
|
978-0-85404-836-6
|
Format :
|
1 vol. (370 p.) / couv. ill., ill. en coul., graph. / 23,8 cm
|
Note générale :
|
Subject Index
|
Langues:
|
Anglais
|
Concepts :
|
AGROALIMENTAIRE
GOMME
|
Index. décimale :
|
664.06
|
Résumé :
|
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in foods.
|