Gums and Stabilizers for the Food Industry 5

by Glyn O. Phillips

This volume includes a wealth of information on the source and production, characterization, solution properties, functional aspects and applications of gums and stabilizers in food systems. Among the contributors are suppliers and producers, research scientists and technologists and hydrocolloid users, insuring comprehensive treatment of each class of these macromolecules, which play a vital role in food manufacture.

• Format: Hardcover
• Language: English
• ISBN: 0199630615
• ISBN13: 9780199630615
• Release Date: June 1990
• Publisher: Oxford University Press, USA
• Length: 628 Pages