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Hydrocolloids In Food Product Development

by Laura Gomez, Albert Monferrer, Nuria Cubero e Claudia Cortes
Book eBook
language: english
Publisher: TAYLOR & FRANCIS LTD, July of 2020 ‧
229,82€
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This manual is for professionals or students who want to deepen their knowledge on additives that modify the texture of food, i.e. thickeners and gelling agents. It explains in detail all the technical and usage characteristics of the thickeners and gelling agents. This book only focuses on those considered additives, except modified starches.

Hydrocolloids In Food Product Development

by Laura Gomez, Albert Monferrer, Nuria Cubero e Claudia Cortes

Property Description
ISBN: 9780367895525
Publisher: TAYLOR & FRANCIS LTD
Release Date: July of 2020
Language: English
Dimensions: 178 x 254 x 20 mm
Cover: Hardcover
Pages: 10
Format: Book
Categories: Books in English > Engineering > General Engineering
Books in English > Others
EAN: 9780367895525