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Hydrocolloids in Food Product Development: Bdn Food Ingenieraia de Alimentaciaon

Hydrocolloids in Food Product Development: Bdn Food Ingenieraia de Alimentaciaon

Hardcover

Business GeneralTechnology & Engineering

Currently unavailable to order

ISBN10: 0367895528
ISBN13: 9780367895525
Publisher: Crc Pr Inc
Published: Jul 15 2020
Pages: 10
Language: English

This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents. When it comes to food technology, hydrocolloids are generally introduced as additives. Other ingredients, not considered additives, are also hydrocolloids, for example proteins and starches. This manual only focuses on those considered additives, except modified starches. Newly translated from Spanish to English, Hydrocolloids in Food Product Development is written by four experts in their field who are familiar with offering technical advice to companies related to the manufacturing of food.

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