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 |121 pages
Comparative Properties of Hydrocolloids
part |80 pages
Fermentation (Biosynthetic) Gums