Hydrocolloids in food processing

Hydrocolloids in food processing

by Laaman, Thomas

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Title Statements

  • Full title :Hydrocolloids in food processing / editor, Thomas Laaman.

Edition Statements

  • Publication Date:2010.

Publication Statements

  • Publisher(s):Wiley-Blackwell
  • Place of Publication:Ames, Iowa
  • Language:eng
  • Publication Date:2010.

The Physical Object

  • Description:xiv, 344 pages : : illustrations ; : 24 cm.

Edition Identifiers

  • ISBN:9780813820767, 0813820766
  • oclc:ocn591770430
  • LC Classification:TP456.H93
  • Dewey Decimal:664

Table of Contents

Hydrocolloids: fifteen practical tips -- Hydrocolloids in salad dressings -- Hydrocolloids in muscle foods -- Hydrocolloids in bakery products -- Hydrocolloids in bakery fillings -- Hydrocolloids in frozen dairy desserts -- Hydrocolloids in cultured dairy products -- Hydrocolloids in restructured foods -- Hydrocolloids in flavor stabilization -- Hydrocolloid purchasing I: history and product grades -- Hydrocolloid purchasing II: pricing and supplier evaluation.

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Subjects

Hydrocolloïdes Hydrocolloids

Writers

Laaman, Thomas

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