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Food Hydrocolloids

Functionalities and Applications

Produktform: Buch / Einband - flex.(Paperback)

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. weiterlesen

Sprache(n): Englisch

ISBN: 978-9811603228 / 978-9811603228 / 9789811603228

Verlag: Springer Singapore

Erscheinungsdatum: 20.05.2022

Seiten: 524

Auflage: 1

Herausgegeben von Katsuyoshi Nishinari, Yapeng Fang, Hongbin Zhang

139,09 € inkl. MwSt.
kostenloser Versand

lieferbar - Lieferzeit 10-15 Werktage

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