Hydrocolloids in food processing /
"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...
Saved in:
| Other Authors: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Ames, Iowa ; Oxford :
Wiley-Blackwell,
2011.
|
| Series: | IFT Press series.
|
| Subjects: | |
| Online Access: | CONNECT |
