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215   $aXIV, 422 p.$d24 cm
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200 10$aGums and stabilisers for the food industry 17 $ethe changing face of food manufacture : the role of hydrocolloids /$fedited by Peter A. Williams, Glyn O. Phillips
210  1$aCambridge, [England] :$cRoyal Society of Chemistry,$d2014.
210  4$dİ2014
215   $a1 online resource (405 p.)
225 1 $aSpecial Publication ;$vNumber 346
300   $aDescription based upon print version of record.
311   $a1-84973-883-1 
320   $aIncludes bibliographical references and index.
327   $a""Title Page ""; ""Preface""; ""Acknowledgements""; ""Sponsors""; ""ISOLATION, CHARACTERISATION AND PROPERTIES OF POLYSACCHARIDES""; ""RHEOLOGICAL PROPERTIES""; ""EMULSIONS, FOAMS AND FILMS""; ""Subject Index""
410  0$aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vNumber 346.
606   $aGums and resins$vCongresses
606   $aFood additives$vCongresses
606   $aStabilizing agents$vCongresses
606   $aHydrocolloids$vCongresses
615  0$aGums and resins
615  0$aFood additives
615  0$aStabilizing agents
615  0$aHydrocolloids
676   $a547.8434
702   $aWilliams$b Peter A.
702   $aPhillips$b Glyn O.
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801  1$bMiAaPQ
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