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20110807093000.0 |
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110524s2011 iau eng |
| 020 |
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|a 0813820766 (hardback : alk. paper)
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| 020 |
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|a 9780813820767 (hardback : alk. paper)
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| 050 |
0 |
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|a TP456.H93
|b H93 2010
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| 090 |
0 |
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|a TP456.H93
|b H93 2010
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| 245 |
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|a Hydrocolloids in food processing
|c editor, Thomas Laaman
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| 260 |
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|a Ames, Iowa :
|b Wiley-Blackwell ,
|c c2010
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| 300 |
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|a xiv, 344 p. :
|b ill. ;
|c 24 cm.
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| 490 |
0 |
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|a IFT Press series (Institute of Food Technologists series)
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Hydrocolloids: fifteen practical tips -- 2. Hydrocolloids in salad dressings -- 3. Hydrocolloids in muscle foods -- 4. Hydrocolloids in bakery products -- 5. Hydrocolloids in bakery fillings -- 6. Hydrocolloids in frozen dairy deserts -- 7. Hydrocolloids in cultured dairy products -- 8. Hydrocolloids in restructured foods -- 9. Hydrocolloids in flavor stabilization -- 10. Hydrocolloid purchasing I: History and product grades -- 11. Hydrocolloid purchasing II: pricing and supplier evaluation
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| 520 |
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|a 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
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| 650 |
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0 |
|a Hydrocolloids
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| 700 |
1 |
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|a Laaman, Thomas ,
|e author
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| 999 |
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|a 1000139480
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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