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100   $a20061024d2004      uy         0
101 0 $aeng
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181   $ctxt
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200 00$aGums and stabilisers for the food industry 12 /$fedited by P.A. Williams, G.O. Phillips
205   $a1st ed.
210   $aCambridge $cRoyal Society of Chemistry$dc2004
215   $a1 online resource (620 p.)
225 1 $aSpecial publication ;$vno. 294
300   $a"The Proceedings of the Twelfth Gums and Stabilisers for the Food Industry Conference-Designing Structure into Foods held on 23-27 June 2003 at the North East Wales Institute, Wrexham, UK"--t. p. verso.
311 08$a9780854048915 
311 08$a085404891X 
320   $aIncludes bibliographical references and index.
330   $aThe latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydrocolloids in controlling the microstructure of foods""The characterisation of hydrocolloids""Rheological properties""The influence of hydrocolloids on emulsion stability""Low moisture systems""Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12 , with its wide breadth of coverage
410  0$aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vno. 294.
517 3 $aGums and stabilizers for the food industry
606   $aGums and resins$vCongresses
606   $aStabilizing agents$vCongresses
606   $aFood additives$vCongresses
606   $aHydrocolloids$vCongresses
615  0$aGums and resins
615  0$aStabilizing agents
615  0$aFood additives
615  0$aHydrocolloids
676   $a664/.06
701   $aWilliams$b Peter A$022970
701   $aPhillips$b Glyn O$022968
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911007368403321
996   $aGums and stabilisers for the food industry 12$94389755
997   $aUNINA