Harris, Peter. <br/><br/>
Food Gels. 

 - 1st ed. 
 - 1 online resource (481 pages) 
 - Elsevier Applied Food Science Series .
 - Elsevier Applied Food Science Series .
<br/><br/>FOOD GELS -- Editor's page -- Copyright -- PREFACE -- CONTENTS -- LIST OF CONTRIBUTORS -- Chapter 1 AGAR -- Chapter 2 ALGINATES -- Chapter 3 CARRAGEENANS -- Chapter 4 CASEIN -- Chapter 5 EGG PROTEIN GELS -- Chapter 6 GELLAN GUM -- Chapter 7 GELATINE -- Chapter 8 MIXED POLYMER GELS -- Chapter 9 MUSCLE PROTEINS -- Chapter 10 PECTIN -- Chapter 11 WHEY PROTEINS -- INDEX. 
<br/><br/><label>ISBN: </label>9789400907553 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Colloids.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>H1-99