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Food Gels.

By: Material type: TextTextSeries: Elsevier Applied Food Science SeriesPublisher: Dordrecht : Springer Netherlands, 1990Copyright date: ©1990Edition: 1st edDescription: 1 online resource (481 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9789400907553
Subject(s): Genre/Form: Additional physical formats: Print version:: Food GelsLOC classification:
  • H1-99
Online resources:
Contents:
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.
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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.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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