First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
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Format PDF ● Pages 248 ● ISBN 9781000694369 ● Editor Martin Glicksman ● Publisher CRC Press ● Published 2020 ● Downloadable 3 times ● Currency EUR ● ID 7594911 ● Copy protection Adobe DRM
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