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Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids

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by Peter Williams
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Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids by Peter Williams

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

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Ebook Details
Size: 5.3 MB
Publisher: Royal Society of Chemistry
Date published:   2014
ISBN: 9781782621300 (DRM-PDF)

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