Food Hydrocolloids: Functionalities and Applications (1st ed. 2021)
By: and and
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- Synopsis
- 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.
- Copyright:
- 2021
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9789811603204
- Related ISBNs:
- 9789811603198
- Publisher:
- Springer Singapore, Singapore
- Date of Addition:
- 06/23/21
- Copyrighted By:
- Springer Nature Singapore Pte Ltd.
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Yapeng Fang
- Edited by:
- Hongbin Zhang
- Edited by:
- Katsuyoshi Nishinari
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- by Yapeng Fang
- by Hongbin Zhang
- by Katsuyoshi Nishinari
- in Nonfiction
- in Science
- in Technology