This seventh volume covers several of the current scientific and technological problems associated with the fabrication of food products using polysaccharide gums, proteins, and emulsifiers and is based on the 7th Wrexham Conference, which took place in July 1993. It provides comprehensive coverage of the area and the major themes are polysaccharide characterization, rheological characteristics and synergism, emulsion stability, nutrition and metabolism. Increasingly, new applications in the food industry are derived from ...
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This seventh volume covers several of the current scientific and technological problems associated with the fabrication of food products using polysaccharide gums, proteins, and emulsifiers and is based on the 7th Wrexham Conference, which took place in July 1993. It provides comprehensive coverage of the area and the major themes are polysaccharide characterization, rheological characteristics and synergism, emulsion stability, nutrition and metabolism. Increasingly, new applications in the food industry are derived from recent scientific advances and this volume should be of interest to research scientists, producers, suppliers and technologists alike. The material recorded in this volume cannot readily be found elsewhere, since it combines both the scientific and industrial aspects associated with gums and stabilizers.
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Add this copy of Gums and Stabilisers for the Food Industry 7 to cart. $60.05, good condition, Sold by Anybook rated 4.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 1994 by Oxford University Press.
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 850grams, ISBN: 9780199634651.
