Food polymers, gels, and colloids
By: edited by Eric Dickinson.
Contributors: Dickinson, Eric.; Royal Society of Chemistry (Great Britain). Food Chemistry Group.
Series: Special publication -- no. 82.; Special publication (Royal Society of Chemistry (Great Britain)) -- no. 82.
Publisher: Royal Society of Chemistry
Published: 1991
Place of publication: Cambridge
Language: eng
Number of pages: 575
Subjects: Food -- Colloid content.; Food -- Analysis.
Notes: "Based on the proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990."

Includes bibliographical references.