Hydrocolloids in food processing

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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...

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Bibliographic Details
Main Author:	Laaman, Thomas (Author)
Format:	Book
Language:	English
Published:	Ames, Iowa : Wiley-Blackwell , c2010
Series:	IFT Press series (Institute of Food Technologists series)
Subjects:	Hydrocolloids

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