Hydrocolloids in Food Processing

ISBN: 978-0-8138-2076-7

Hardcover

360 pages

November 2010, Wiley-Blackwell

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Expert guidance on choosing and using stabilizers to ensure high quality food products
Ensures beneficial relationships between food manufacturers and hydrocolloid suppliers
Numerous actual product formulations in each chapter

by K. P. Sandeep (Editor)

by Kai Knoerzer, PhD (Editor), Pablo Juliano, PhD (Editor), Peter Roupas, PhD (Editor), Cornelis Versteeg, PhD (Editor)

by Gönül Kaletunç (Editor)

by Cheryl J. Baldwin (Editor)

by Zushe Yosef Blech

by Fidel Toldra (Editor)

by Jamileh M. Lakkis (Editor)

by Xiao Dong Chen (Editor), Arun S. Mujumdar (Editor)

by Eimear Gallagher (Editor)

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