An edition of Thickening and Gelling Agents for Food
(1996)
Thickening and Gelling Agents for Food
2nd edition
by Alan Imeson
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Previews available in: English
Subjects
Colloids, Gelation, Food additives, Food conservation, Food, preservation, Food Additives, Aliments, Additifs, Gélification, Hydrokolloid, Verdickungsmittel, Geliermittel, Stabilisator, Markenartikel, Verbraucherverhalten, Attribution, Lebensmittel, Zusatzstoff, Alimentos de origem vegetal (tecnologia), Alimentos (aditivos), Mucilages, Alginates, Gomme de xanthane, Gélatine, Stabilisants, Colloïdes, PectineShowing 2 featured editions. View all 2 editions?
| Edition | Availability |
|---|---|
1
Thickening and gelling agents for food
1997, Blackie Academic & Professional
in English
- 2nd ed.
0751403482 9780751403480
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zzzz
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WorldCat
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2
Thickening and Gelling Agents for Food
December 1996, Blackie Academic & Professional
Hardcover
in English
- 2nd edition
0751403482 9780751403480
|
aaaa
Libraries near you:
WorldCat
|
Book Details
First Sentence
"Agar is the most ancient phycocolloid, a colloid extracted from seaweed, currently used by man as a gelling, thickening and stabilizing food additive."
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| June 22, 2022 | Edited by ImportBot | import existing book |
| December 25, 2021 | Edited by ImportBot | import existing book |
| March 10, 2019 | Edited by MARC Bot | import existing book |
| December 11, 2009 | Created by WorkBot | add works page |