Food Hydrocolloids: Functionalities and Applications (Bog, Paperback / softback, Engelsk)
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Food Hydrocolloids: Functionalities and Applications

(Bog, Paperback / softback, Engelsk)
Forlag: Springer Verlag, Singapore

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Beskrivelse

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice.

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Alle detaljer

Forlag Springer Verlag, Singapore
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgave 2021 ed.
Udgivelsesdato 20-05-2022
Første udgivelsesår 2022
Illustrationer 90 Illustrations, color; 59 Illustrations, black and white; XI, 524 p. 149 illus., 90 illus. in color.
Fagredaktør Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari
Originalsprog Singapore
Sideantal 524
Indbinding Paperback / softback
Forlag Springer Verlag, Singapore
Sideoplysninger 524 pages, 90 Illustrations, color; 59 Illustrations, black and white; XI, 524 p. 149 illus., 90 ill
Mål 235 x 155
ISBN-13 / EAN-13 9789811603228