1239:-
Uppskattad leveranstid 10-15 arbetsdagar
Fri frakt för medlemmar vid köp för minst 249:-
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
- Format: Inbunden
- ISBN: 9780306445941
- Språk: Engelska
- Antal sidor: 508
- Utgivningsdatum: 1994-02-01
- Förlag: Kluwer Academic / Plenum Publishers