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The 13th Gums and Stabilisers for the Food Industry Conference, 20–24 June 2005

✍ Scribed by Graham Sworn

Book ID: 113627355
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 39 KB
Volume: 20
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2005.11.002

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The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.