02876nam 2200697 a 450 991100736840332120200520144314.09781680153699168015369297818475512141847551211(CKB)1000000000703940(EBL)1185592(OCoLC)642177551(SSID)ssj0000384445(PQKBManifestationID)12137317(PQKBTitleCode)TC0000384445(PQKBWorkID)10342580(PQKB)11283172(MiAaPQ)EBC1185592(PPN)198474962(MiAaPQ)EBC7423108(Au-PeEL)EBL7423108(Perlego)787697(EXLCZ)99100000000070394020061024d2004 uy 0engurcn|||||||||txtccrGums and stabilisers for the food industry 12 /edited by P.A. Williams, G.O. Phillips1st ed.Cambridge Royal Society of Chemistryc20041 online resource (620 p.)Special publication ;no. 294"The Proceedings of the Twelfth Gums and Stabilisers for the Food Industry Conference-Designing Structure into Foods held on 23-27 June 2003 at the North East Wales Institute, Wrexham, UK"--t. p. verso.9780854048915 085404891X Includes bibliographical references and index.The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydrocolloids in controlling the microstructure of foods""The characterisation of hydrocolloids""Rheological properties""The influence of hydrocolloids on emulsion stability""Low moisture systems""Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12 , with its wide breadth of coverageSpecial publication (Royal Society of Chemistry (Great Britain)) ;no. 294.Gums and stabilizers for the food industryGums and resinsCongressesStabilizing agentsCongressesFood additivesCongressesHydrocolloidsCongressesGums and resinsStabilizing agentsFood additivesHydrocolloids664/.06Williams Peter A22970Phillips Glyn O22968MiAaPQMiAaPQMiAaPQBOOK9911007368403321Gums and stabilisers for the food industry 124389755UNINA