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The food hydrocolloids trust announce the twelfth gums and stabilisers for the food industry international conference and industrial exhibition : designing structure into foods

Book ID: 114200014
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 72 KB
Volume: 17
Category: Article
ISSN: 0268-005X
DOI: 10.1016/s0268-005x(02)00103-0

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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.