Gums and stabilisers for the food industry 7
Auteur :
Phillips, Glyn O.
ISBN :
9780199634651
Date de publication :
14 juil. 1994
Dimensions :
22,0 x 15,2 x 3,0 cm
Poids :
718 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This seventh volume in the series is based on the 7th Wrexham Conference (July 1993). It addresses current problems associated with the fabrication of food products of gums, stabilisers, and emulsifiers. Major themes are polysaccharide characterization, rheological characteristics and synergism, emulsion stability, nutrition and metabolism.