An edition of Handbook of hydrocolloids
(2000)
Handbook of Hydrocolloids
by Glyn O. Phillips and Peter A. Williams
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Subjects
Colloids, Food additives, Hydrocolloids, Food AdditivesShowing 5 featured editions. View all 5 editions?
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Book Details
First Sentence
"The term 'hydrocolloids' refers to a range of polysaccharides and proteins that are nowadays widely used in a variety of industrial sectors to perform a number of functions including thickening and gelling aqueous solutions, stabilising foams, emulsions and dispersions, inhibiting ice and sugar crystal formation and the controlled release of flavours, etc."
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History
- Created April 29, 2008
- 12 revisions
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| September 15, 2021 | Edited by ImportBot | import existing book |
| September 10, 2020 | Edited by MARC Bot | import existing book |
| August 3, 2020 | Edited by MARC Bot | add LCCN |
| July 28, 2020 | Edited by MARC Bot | import existing book |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |