Hydrocolloids in food product development / BDN Food Ingeniería de Alimentación: Claudia Cortés, Núria Cubero, Laura Gómez, Albert Monferrer.

"This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents. When it comes to food technology, hydrocolloids are generally introduced as additives. Other ingredients, not con...

Full description

Bibliographic Details

Online Access:	Full Text (via Taylor & Francis)
Main Authors:	Cortés, Claudia (Author), Monferrer, Albert (Author), Cubero, Nuria (Author), Gómez, Laura, 1982- (Author)
Format:	eBook
Language:	English
Published:	Boca Raton, FL : CRC Press, Taylor & Franics Group, [2020]
Subjects:	Hydrocolloids. Food additives.