Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / edited by Peter A. Williams, Glyn O. Phillips.

By:

Gums and Stabilisers for the Food Industry Conference (17th : 2013 : Glynd�wr University)

Contributor(s):

Material type:

TextSeries: Special publication (Royal Society of Chemistry (Great Britain)) ; Number 346.Publisher: Cambridge, [England] : Royal Society of Chemistry, 2014Copyright date: �2014Description: 1 online resource (405 pages) : illustrations, graphs, tablesContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781782621300 (e-book)

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids.DDC classification:

547.8434 23

LOC classification:

TP453.C65 .G867 2014eb

Online resources:

An electronic book accessible through the World Wide Web; click to view

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Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed September 18, 2014).

Electronic reproduction. Palo Alto, Calif. : ebrary, 2015. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

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