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Food Hydrocolloids: Functionalities and Applications 2021 edition
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Food Hydrocolloids: Functionalities and Applications
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice.
524 pages, 80 Tables, color; 90 Illustrations, color; 59 Illustrations, black and white; XI, 524 p.
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 20. mai 2022 |
| ISBN13 | 9789811603228 |
| Utgivere | Springer Verlag, Singapore |
| Antall sider | 524 |
| Mål | 157 × 235 × 33 mm · 800 g |
| Redaktør | Fang, Yapeng |
| Redaktør | Nishinari, Katsuyoshi |
| Redaktør | Zhang, Hongbin |
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