Thickening and gelling agents for food
By: edited by Alan Imeson.
Contributors: Imeson, A.
Edition: 2nd ed.
Publisher: Blackie Academic & Professional
Published: 1997
Place of publication: London; New York
Language: eng
Number of pages: 320
Subjects: Colloids.; Food additives.; Gelation.
Notes: Includes bibliographical references and index.