This handbook covers all the major new hydrocolloids used in the food industry, with specialists from around the world providing the most authoritative and current information available. For each hydrcolloid the provides available information such as:
Origin and manufacture
Uses and applications
Scores of glossy brochures lauding company products and their uses may land at your door. While informational, they are no substitute for getting to know the properties of the various available hydrocolloids in an unbiased manner. Convenient and authoritative, The Handbook of Hydrocolloids provides you with a comprehensive resource for over twenty major hydrocolloids used in foods covering their use in food processing, methods of manufacture, and technical data on optimizing use to maximize process efficiency and end product quality.
Publisher: Taylor & Francis Inc
Number of pages: 472
Weight: 1520 g
Dimensions: 229 x 152 x 56 mm
Edition: 2nd New edition
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