Food hydrocolloids : structures, properties, and functions
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書誌事項
Food hydrocolloids : structures, properties, and functions
Plenum Press, c1993
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注記
"Proceedings of an International Conference and Industrial Exhibition on Food Hydrocolloids, held November 16-20, 1992, in Tsukuba, Japan"--T.p. verso
Includes bibliographical references and index
内容説明・目次
内容説明
About 70 papers from an international conference in Tsukuba, Japan, in November 1992, discuss the various hydrocolloids that are widely used to control the viscoelasticity, emulsification, gelation, dispersion, thickening, and other textural qualities of food products. They consider the recent devel
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