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Food Hydrocolloids de Martin Glicksman

Food Hydrocolloids: Routledge Revivals

Editat de Martin Glicksman
en Limba Engleză Paperback – 27 feb 2021
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
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Specificații

ISBN-13: 9780367258894
ISBN-10: 0367258897
Pagini: 200
Dimensiuni: 178 x 254 x 11 mm
Greutate: 0.39 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Routledge Revivals

Public țintă

Professional

Cuprins

Section 1: Natural Plant Exudates  Introduction  1. Gum Arabic (Gum Acacia)  2. Gum Ghatti  3. Gum Karaya (Sterculia Gum)  4. Gum Tragacanth  Section 2: Seaweed Extracts  Introduction  5. Red Seaweed Extracts (Agar, carrageenan, Furcellaran  6. Brown Seaweed Extracts (Alginates)
 

Notă biografică

Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.

Descriere

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.