Food hydrocolloids

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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.

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Title Statements

Full title :Food hydrocolloids / edited by Martin Glicksman.

Summary

Edition Statements

Publication Date:2019.

Publication Statements

Publisher(s):CRC Press
Place of Publication:Place of publication not identified
Language:eng
Publication Date:2019.

Notes

Originally published 1983.

The Physical Object

Description:1 online resource (200 pages)

Edition Identifiers

ISBN:9780429290374, 0429290373, 9781000695878, 1000695875, 9781000694338, 100069433X, 9781000697414, 100069741X
oclc:on1111577633
LC Classification:TP453.C65
Dewey Decimal:664/.6

Section 1: Natural Plant Exudates Introduction Martin Glicksman 1. Gum Arabic (Gum Acacia) Martin Glicksman 2. Gum Ghatti Martin Glicksman 3. Gum Karaya (Sterculia Gum) Martin Glicksman 4. Gum Tragacanth Martin Glicksman Section 2: Seaweed Extracts Introduction Martin Glicksman 5. Red Seaweed Extracts (Agar, carrageenan, Furcellaran Martin Glicksman 6. Brown Seaweed Extracts (Alginates) Alan H. King