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Food Hydrocolloids
Language
English
English
Book
Hardback
The book introduces the definition, classification, source and structure of hydrocolloids and provid...
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Libristo code: 33594077
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The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.
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About the book
Full name
Food Hydrocolloids
Author
Hongbin Zhang, Katsuyoshi Nishinari
Language
English
English
Binding
Book - Hardback
Date of issue
2021
Number of pages
536
EAN
9789811603198
ISBN
9811603197
Libristo code
33594077
Publishers
Springer Nature Singapore
Weight
1060
Dimensions
160 x 241 x 32
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