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Food Hydrocolloids Functionalities and Applications /

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in...

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Corporate Author: SpringerLink (Online service)
Other Authors: Fang, Yapeng. (Editor, http://id.loc.gov/vocabulary/relators/edt), Zhang, Hongbin. (Editor, http://id.loc.gov/vocabulary/relators/edt), Nishinari, Katsuyoshi. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Language:English
Published: Singapore : Springer Singapore : Imprint: Springer, 2021.
Edition:1st ed. 2021.
Subjects:
Food—Biotechnology.
Biochemistry.
Food Science.
Biochemistry, general.
Online Access:https://doi.org/10.1007/978-981-16-0320-4

Internet

https://doi.org/10.1007/978-981-16-0320-4

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