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Thickening and Gelling Agents for Food

Thickening and Gelling Agents for Food

A. Imeson

119,12 €
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Editorial:
Springer Nature B.V.
Año de edición:
1995
Materia
Tecnología de alimentos y bebidas
ISBN:
9780751400939

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¡Pregúntanos!
Sobre IBD

1 Alginates.- 2 Carrageenan.- 3 Cellulose derivatives.- 4 Exudate gums.- 5 Gelatin.- 6 Pectins.- 7 Seed gums.- 8 Modified starches.- 9 Xanthan gum.- 10 Gellan gum.

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Otros libros del autor

  • Thickening and Gelling Agents for Food
    A. Imeson
    Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properti...
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  • Thickening and Gelling Agents for Food
    A. Imeson
    The first edition of this book rapidly established itself as a prime source of highly practical technical information on this important class of food ingredients. This edition recognizes that the technical demands on ingredients continue to grow rapidly as food manufacturers strive for greater safety, reliability and profitability. Technical i...