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Thickening and Gelling Agents for Food 1st edition
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Thickening and Gelling Agents for Food
The value of gums, thickeners, stabilizers and gelling agents as ingredients of food products is well established. This text provides information on chemical structure and configuration, reviewed in terms of viscosity, temperature, effect of salts, pH stability and other properties.
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | October 1, 1992 |
| ISBN13 | 9780751400939 |
| Publishers | Kluwer Academic Publishers Group |
| Pages | 272 |
| Dimensions | 163 × 244 × 21 mm · 536 g |
| Language | English |
| Editor | Imeson, A. |
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