Food Hydrocolloids
Subtitle: Structure, Properties, and Functions
Contributors: K. Nishinari (Editor); E. Doi (Editor)
Edition: 1 edition
Publisher: Springer
Published: February 28, 1994
Language: eng
Format: Hardcover
Number of pages: 524
ISBN-13: 9780306445941
Subjects: Dietetics & nutrition; Food & beverage technology; Colloid Chemistry; Food Biotechnology; Medical; Technology & Industrial Arts; Science/Mathematics; Chemistry - Physical & Theoretical; Food Science; Medical / Nutrition; Nutrition; Analysis; Congresses; Food; Hydrocolloids