Synopsis
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.
Book Details
ISBN-13 :
9781000697445
Publisher :
CRC Press
Date of Addition:
2023-09-04T00:00:29Z
Language :
eng
Categories :
Nonfiction
,
Technology
,
TECHNOLOGY & ENGINEERING / Food Science
Usage Restrictions:
Copyright.