Thickening and gelling agents for food
Publication details: Aspen Publishers Inc., 1999Edition: 2nd edISBN: 083421296XSubject(s): Food processing | Food processing, food research, food technology | Ingredients | Shelf life | Food textureLOC classification: TP453Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TP453 IME (Browse shelf(Opens below)) | 1 | Available | 153067 |
This edition recognizes that manufacturers strive to make foods to meet the quality demanded by today's discerning consumers. The performance of thickening and gelling agents in foods enables better control and stability during manufacture.
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