Gums and stabilisers for the food industry. 9 (Book, 1998) [WorldCat.org]
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Gums and stabilisers for the food industry. 9

Author: Peter A Williams; Glyn O Phillips; Royal Society of Chemistry (Great Britain)
Publisher: Cambridge : Royal Society of Chemistry, ©1998.
Series: Special publication (Royal Society of Chemistry (Great Britain)), no. 218.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Summary:

This book will be of great interest to academics and industrialists involved in fundamental research and applied technical product development.

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Genre/Form: Conference papers and proceedings
Congresses
Congrès
Material Type: Conference publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Peter A Williams; Glyn O Phillips; Royal Society of Chemistry (Great Britain)
ISBN: 0854047085 9780854047086 085334423X 9780853344230
OCLC Number: 314995439
Notes: Includes index.
Description: x, 433 pages : illustrations ; 24 cm
Contents: Structural and functional properties of polysaccharides; Protein systems; Functional interactions in mixed biopolymer systems; Processing developments; New methodologies; Nutritional aspects; Subject index.
Series Title: Special publication (Royal Society of Chemistry (Great Britain)), no. 218.
Responsibility: edited by Peter A. Williams, Glyn O. Phillips.

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"...well written ... a very useful book recommended for scientists as well as for all persons connected with the development of new products." * Nahrung/Food, 43, (1999), H 2 * "... a valuable Read more...

 
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