Gums and stabilisers for the food industry 15
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.
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| Other Authors: | |
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| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
2009
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| Series: | Special publication
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| Genre/form: | elektronické knihy |
| ISBN: | 9781849730747 (online) 9781847551993 (print) |
| Subjects: | |
| Online Access: | Získat plný text |
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