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Gums and Stabilisers for the Food Industry 12 Editors: Glyn O Phillips, Peter A Williams



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This book contains 610 pages.
Print publication date: 19 May 2004
Copyright year: 2004
Print ISBN: 978-0-85404-891-5
PDF eISBN: 978-1-84755-121-4

About this book

The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.

From the book series:
Special Publications