Hydrocolloids in food processing
Éditeur :
John Wiley and Sons Ltd
ISBN :
9780813820767
Date de publication :
28 oct. 2010
Dimensions :
23,6 x 15,8 x 2,3 cm
Poids :
717 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described.