Thickening and gelling agents for food
By: edited by A. Imeson.
Contributors: Imeson, A.
Edition: 1st ed.
Publisher: Blackie
Published: 1992
Place of publication: London; New York
Language: eng
Number of pages: 258
Subjects: Colloids.; Food additives.; Gelation.
Table of contents: title: Alginates / E. Onsøyen; title: Carrageenan / W.R. Thomas; title: Cellulose derivatives / D. Zecher and R. van Coillie; title: Exudate gums / A. Imeson; title: Gelatin / J. Poppe; title: Pectins / C.D. May; title: Seed gums / J.E. Fox; title: Modified starches / A. Rapaille and J. Vanhemelrijck; title: Xanthan gum / B. Urlacher and B. Dalbe; title: Gellan gum / W. Gibson.