《Gums and Stabilisers for the Food Industry 12》是2004年出版的圖書，作者是Royal Society of Chemistry、Phillips, Glyn O.、Williams, Peter A.。
基本介紹
- 外文名：Gums and Stabilisers for the Food Industry 12
- 作者：Royal Society of Chemistry、Phillips, Glyn O.、Williams, Peter A.
- 出版時間：2004年5月
- 頁數：620 頁
- ISBN：9780854048915
- 定價：180.80 美元
內容簡介
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
