02386nam 2200685 450 991046410690332120200520144314.01-68015-807-41-78262-130-X(CKB)2670000000556950(EBL)3032088(SSID)ssj0001388239(PQKBManifestationID)11808126(PQKBTitleCode)TC0001388239(PQKBWorkID)11384088(PQKB)11021383(OCoLC)876894268(MiAaPQ)EBC3032088(WaSeSS)IndRDA00070746(PPN)198478658(Au-PeEL)EBL3032088(CaPaEBR)ebr10928449(CaONFJC)MIL871648(OCoLC)923689935(EXLCZ)99267000000055695020140919h20142014 uy 0engur|n|---|||||txtccrGums and stabilisers for the food industry 17 the changing face of food manufacture : the role of hydrocolloids /edited by Peter A. Williams, Glyn O. PhillipsCambridge, [England] :Royal Society of Chemistry,2014.©20141 online resource (405 p.)Special Publication ;Number 346Description based upon print version of record.1-84973-883-1 Includes bibliographical references and index.""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index""Special publication (Royal Society of Chemistry (Great Britain)) ;Number 346.Gums and resinsCongressesFood additivesCongressesStabilizing agentsCongressesHydrocolloidsCongressesElectronic books.Gums and resinsFood additivesStabilizing agentsHydrocolloids547.8434Williams Peter A.Phillips Glyn O.MiAaPQMiAaPQMiAaPQBOOK9910464106903321Gums and stabilisers for the food industry 171944477UNINA