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Gums and Stabilisers for the Food Industry 17
Gums and Stabilisers for the Food Industry 17
Knygos.lt klubas Knygos.lt nariams
244,64 €
-30%
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349,49 €
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The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists that were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive po…
  • Leidėjas:
  • ISBN-10: 1849738831
  • ISBN-13: 9781849738835
  • Formatas: 15.5 x 24.6 x 2.5 cm, kieti viršeliai
  • Kalba: Anglų

Gums and Stabilisers for the Food Industry 17 (el. knyga) (skaityta knyga) | knygos.lt

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The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists that were presented at the Gums and Stabilisers for the Food Industry Conference.

Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

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  • Leidėjas:
  • ISBN-10: 1849738831
  • ISBN-13: 9781849738835
  • Formatas: 15.5 x 24.6 x 2.5 cm, kieti viršeliai
  • Kalba: Anglų

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists that were presented at the Gums and Stabilisers for the Food Industry Conference.

Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

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