Thickening and Gelling Agents for Food
Edition: 2 edition
Publisher: Springer Verlag
Published: April 30, 1997
Language: eng
Format: Hardcover
Number of pages: 320
ISBN-13: 9780834212961
Subjects: Food & beverage technology; Technology; Technology & Industrial Arts; Science/Mathematics; Food Content Guides; Food Science; Science / Chemistry; Technology / Food Industry & Science
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.