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...
| Corporate Author: | |
|---|---|
| Other Authors: | , , |
| Language: | English |
| Published: |
Singapore :
Springer Singapore : Imprint: Springer,
2021.
|
| Edition: | 1st ed. 2021. |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-981-16-0320-4 |