Handbook of hydrocolloids
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are p...
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| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton ; Boston ; New York ; Washington, DC : Oxford ; Cambridge ; New Delhi :
CRC Press ; Woodhead Publishing,
2009
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| Series: | Woodhead Publishing in food science, technology, and nutrition
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| Genre/form: | příručky elektronické knihy |
| ISBN: | 978-1-84569-587-3 1-84569-587-9 978-1-84569-414-2 1-84569-414-7 978-1-4398-0820-7 |
| Subjects: | |
| Online Access: | Plný text |
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