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Food Hydrocolloids: Functionalities and Applications 2021 edition
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Food Hydrocolloids: Functionalities and Applications
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.
524 pages, 80 Tables, color; 90 Illustrations, color; 59 Illustrations, black and white; XI, 524 p.
| Medien | Bücher Taschenbuch (Buch mit Softcover und geklebtem Rücken) |
| Erscheinungsdatum | 20. Mai 2022 |
| ISBN13 | 9789811603228 |
| Verlag | Springer Verlag, Singapore |
| Seitenanzahl | 524 |
| Maße | 157 × 235 × 33 mm · 800 g |
| Redakteur | Fang, Yapeng |
| Redakteur | Nishinari, Katsuyoshi |
| Redakteur | Zhang, Hongbin |
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