Food Hydrocolloids by Martin Glicksman Paperback Book

Description: Food Hydrocolloids by Martin Glicksman First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields. FORMAT Paperback CONDITION Brand New Publisher Description First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields. Author Biography Martin Glicksman Table of Contents I. COMPARATIVE PROPERTIES OF HYDROCOLLOIDS.1. Background and Classification. 2. Structure and Conformation of Hydrocolloids. 3. Functional Properties. 4. Gums and Nutrition.II. FERMENTATION (BIOSYNTHETIC) GUMS.Introduction. 5. Xanthan. 6. Curdlan. 7. Curdlan. 8. Dextran. Index. Details ISBN0367258773 Author Martin Glicksman Pages 228 Publisher Taylor & Francis Ltd Series Routledge Revivals Year 2021 ISBN-10 0367258773 ISBN-13 9780367258771 Publication Date 2021-02-27 UK Release Date 2021-02-27 Format Paperback Imprint CRC Press Place of Publication London Country of Publication United Kingdom AU Release Date 2021-02-27 NZ Release Date 2021-02-27 Alternative 9780367258757 DEWEY 664.01 Audience Professional & Vocational We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:135553159;

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Location: Melbourne

End Time: 2025-01-12T06:02:53.000Z

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