Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions (Special Publications, Volume 353)

Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science.

• | Author: Peter A. Williams, Glyn O. Phillips, Glyn Phillips
• | Publisher: Royal Society of Chemistry
• | Publication Date: Apr 14, 2016
• | Number of Pages: 366 pages
• | Language: English
• | Binding: Hardcover
• | ISBN-10: 1782623272
• | ISBN-13: 9781782623274