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Gums and Stabilisers for the Food Industry 18

Gums and Stabilisers for the Food Industry 18

          
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About the Book

Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.

Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science.


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Product Details
  • ISBN-13: 9781782623274
  • Publisher: Royal Society of Chemistry
  • Publisher Imprint: Royal Society of Chemistry
  • Height: 165 mm
  • No of Pages: 352
  • Series Title: Special Publications
  • Sub Title: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions
  • Width: 241 mm
  • ISBN-10: 1782623272
  • Publisher Date: 14 Apr 2016
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Spine Width: 24 mm
  • Weight: 706 gr


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