Gums and Stabilisers for the Food Industry 10 book cover

Gums and Stabilisers for the Food Industry 10

The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.

Hardbound, 470 Pages

Published: April 2000

Imprint: Woodhead Publishing

ISBN: 978-1-85573-788-4

Contents

  • Polysaccharide characterisation; Polysaccharide gelation; Mixed biopolymer systems; High solid systems; Proteins and emulsions; Recent developments, future trends.

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