Comments: Gums and stabilisers for the food industry 12 / edited by P.A. Williams, G.O. Phillips.

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Bibliographic Details
Format:	Book
Language:	English
Subjects:	Gums and resins Stabilizing agents Food additives Hydrocolloids Stabilizing agents. stabilizer. Food industry gommen gums stabiliseermiddelen stabilizers reologische eigenschappen rheological properties karakterisering characterization emulsies emulsions gels polysacchariden polysaccharides structuur structure voedingsvezels dietary fibres Chemistry of Food Components Food Physics Chemie van voedselcomponenten Levensmiddelenfysica Conference papers and proceedings
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