Kniha Food Hydrocolloids Hongbin Zhang

Food Hydrocolloids

Jazyk: Angličtina
Vazba: Pevná
Dostupnost: Skladem u dodavatele
Odesíláme za 10-13 dnů
3 654
The book introduces the definition, classification, source and structure of hydrocolloids and provid...

Informace o knize

Jazyk
Angličtina
Vazba
Kniha - Pevná
Vydáno
2021
Stránek
536
EAN
9789811603198
ISBN
9811603197
Enbook ID
33594077
Hmotnost
1060
Rozměry
160 x 241 x 32

Kompletní popis

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 fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.

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