The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, pro
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctio
The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive lis
This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relati
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more
