Hydrocolloids in food processing

by Laaman, Thomas R.

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Title Statements

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

Edition Statements

Publication Date:cop. 2011.

Publication Statements

Publisher(s):Wiley-Blackwell
Place of Publication:Ames, Iowa
Language:eng
Publication Date:cop. 2011.

Notes

Includes index.

The Physical Object

Description:1 v. (XIV-344 p.) : : ill. ; : 23 cm.

Edition Identifiers

ISBN:9780813820767, 0813820766
oclc:ocn758486873
LC Classification:TP979.5.H93
Dewey Decimal:664.2

Chapter 1. Hydrocolloids: Fifteen Practical Tips / Thomas R. Laaman -- Chapter 2. Hydrocolloids in Salad Dressings / Alan H. King -- Chapter 3. Hydrocolloids in Muscle Foods / James W. Lamkey -- Chapter 4. Hydrocolloids in Bakery Products / William Santa Cruz -- Chapter 5. Hydrocolloids in Bakery Fillings / Marceliano B. Nieto and Maureen Akins -- Chapter 6. Hydrocolloids in Frozen Dairy Desserts / Philip A. Rakes and Thomas R. Laaman -- Chapter 7. Hydrocolloids in Cultured Dairy Products / Joseph Klemaszewski -- Chapter 8. Hydrocolloids in Restructured Foods / Ian Challen and Ralph Moorhouse -- Chapter 9. Hydrocolloids in Flavor Stabilization / Milda E. Embuscado -- Chapter 10. Hydrocolloid Purchasing I: History and Product Grades / Thomas R. Laaman -- Chapter 11. Hydrocolloid Purchasing II: Pricing and Supplier Evaluation / Thomas R. Laaman