Food Hydrocolloids
Author:   Martin Glicksman
Publisher:   Taylor & Francis Ltd
Volume:   1
ISBN:  

9780367258771


Pages:   228
Publication Date:   27 February 2021
Format:   Paperback
Availability:   In Print   Availability explained
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Food Hydrocolloids


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Overview

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Full Product Details

Author:   Martin Glicksman
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Volume:   1
Weight:   0.417kg
ISBN:  

9780367258771


ISBN 10:   0367258773
Pages:   228
Publication Date:   27 February 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

I. COMPARATIVE PROPERTIES OF HYDROCOLLOIDS. 1. Background and Classification. 2. Structure and Conformation of Hydrocolloids. 3. Functional Properties. 4. Gums and Nutrition. II. FERMENTATION (BIOSYNTHETIC) GUMS. Introduction. 5. Xanthan. 6. Curdlan. 7. Curdlan. 8. Dextran. Index.

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Martin Glicksman

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