Thickening and Gelling Agents for Food (Hardcover, 2nd ed. 1997)

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 information is provided on the application of thickening and gelling agents, and extended coverage is provided on applications modifications, demanded by customers, such as improved freeze-thaw and chill-stablility.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Release date:	April 1997
First published:	1997
Authors:	A. Imeson
Dimensions:	235 x 155 x 20mm (L x W x T)
Format:	Hardcover
Pages:	320
Edition:	2nd ed. 1997
ISBN-13:	978-0-8342-1296-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8342-1296-X
Barcode:	9780834212961

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