Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science.
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|Size: ||7.4 MB|
|Publisher: ||Royal Society of Chemistry|
|Date published: || 2016|
|ISBN: ||9781782623830 (DRM-PDF)|
|Read Aloud: ||not allowed|
|This ebook will NOT be sold to customers with a billing address in:|
|China, Hong Kong|