Thickening and Gelling Agents for Food
Edition: 2nd edition
Publisher: Blackie Academic & Professional
Published: December 1996
Language: eng
Format: Hardcover
Number of pages: 304
ISBN-13: 9780751403480
Subjects: Food & beverage technology; Production engineering; Food Science; Food Biotechnology; Technology; Science/Mathematics
First sentence: Agar is the most ancient phycocolloid, a colloid extracted from seaweed, currently used by man as a gelling, thickening and stabilizing food additive.