Hydrocolloids in food processing
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these...
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa :
Wiley-Blackwell ,
c2010
|
| Series: | IFT Press series (Institute of Food Technologists series)
|
| Subjects: |
| Summary: | In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described |
|---|---|
| Physical Description: | xiv, 344 p. : ill. ; 24 cm. |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 0813820766 (hardback : alk. paper) 9780813820767 (hardback : alk. paper) |