Food Hydrocolloids: Structure, Properties, and Functions by Etsushiro Doi, Nishinari, Katsuyoshi Nishinari
Food Hydrocolloids: Structure, Properties, and Functions

Etsushiro Doi, Nishinari, Katsuyoshi Nishinari

Food Hydrocolloids: Structure, Properties, and Functions

Etsushiro Doi, Nishinari, Katsuyoshi Nishinari

510 pages missing pub info (editions)

nonfiction art food and drink health science technology medium-paced
Powered by AI (Beta)
Loading...

Description

About 70 papers from an international conference in Tsukuba, Japan, in November 1992, discuss the various hydrocolloids that are widely used to control the viscoelasticity, emulsification, gelation, dispersion, thickening, and other textural quali...

Read more

Community Reviews

Loading...

Content Warnings

Loading...