Food hydrocolloids: functionalities and applications
Éditeur :
Springer Verlag, Singapore
ISBN :
9789811603228
Date de publication :
20 mai 2022
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Singapour
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice.