Food Hydrocolloids
| By: | Martin Glicksman |
| Publisher: | Taylor & Francis |
| Print ISBN: | 9780367258771 |
| eText ISBN: | 9781000697391 |
| Edition: | 1 |
| Copyright: | 1982 |
| Format: | Reflowable |
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First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.