ABSTRACT
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
TABLE OF CONTENTS
part |154 pages
Cellulose Gums
part |48 pages
Plant Seed Gums
part |28 pages
Plant Extracts