Food Hydrocolloids
Springer Verlag, Singapore, 2022
185,50 €On orderDelivery: 2-3 weeks
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice.
- ISBN-13
- 9789811603228
- ISBN-10
- 9811603227
- Publisher
- Springer Verlag, Singapore
- Year
- 2022
- Publication date
- 2022-05-20
- Pages
- 524
- Dimensions
- 235x157x33
- Weight
- 800