Gums and Stabilisers for the Food Industry 9
This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
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Produktdetails
Weitere Autoren: Phillips, Glyn O.
- ISBN: 978-1-85573-789-1
- EAN: 9781855737891
- Produktnummer: 9709867
- Verlag: Woodhead Pub
- Sprache: Englisch
- Erscheinungsjahr: 1998
- Seitenangabe: 434 S.
- Masse: H23.4 cm x B16.2 cm x D3.0 cm 780 g
- Gewicht: 780
Über den Autor
Peter A. Williams is a director of the Centre for Water Soluble Polymers. Glyn O. Phillips is Chairman of Phillips Hydrocolloids Research Ltd, UK. Glyn O. Phillips is a internationally renowned expert on hydrocolloids and food proteins. Along with Peter A. Williams he was the founder of the international journal Food Hydrocolloids, founding Directors of the Food Hydrocolloids Trust and the Gums and Stabilisers for the Food Industry Conferences.
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