Gums and stabilisers for the food industry 10 /
The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food
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Corporate Author: | |
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Other Authors: | , |
Format: | Electronic Conference Proceeding eBook |
Language: | English |
Published: |
Cambridge, UK :
Royal Society of Chemistry,
[2000]
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Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 251. |
Subjects: | |
Online Access: | CONNECT |