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Food Hydrocolloids

Martin Glicksman

$116
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English
CRC Press
27 February 2021
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:  
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:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active
Section 1: Natural Plant Exudates Introduction 1. Gum Arabic (Gum Acacia) 2. Gum Ghatti 3. Gum Karaya (Sterculia Gum) 4. Gum Tragacanth Section 2: Seaweed Extracts Introduction 5. Red Seaweed Extracts (Agar, carrageenan, Furcellaran 6. Brown Seaweed Extracts (Alginates)

Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.

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