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.
Edited by:
Martin Glicksman Imprint: CRC Press Country of Publication: United Kingdom Volume: 2 Dimensions:
Height: 254mm,
Width: 178mm,
Weight: 385g ISBN:9780367258894 ISBN 10: 0367258897 Series:Routledge Revivals Pages: 200 Publication Date:27 February 2021 Audience:
Professional and scholarly
,
Undergraduate
Format:Paperback Publisher's Status: Active