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1. 
Cover image for Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
Author 
Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number 
ONLINE(342574.1)
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
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2. 
Cover image for Gums and stabilisers for the food industry. 16
Gums and stabilisers for the food industry. 16
Author 
Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)
Preferred Shelf Number 
ONLINE(343048.1)
Electronic Access 
Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information
http://swb.eblib.com/patron/FullRecord.aspx?p=1185596
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3. 
Cover image for Plant gum exudates of the world sources, distribution, properties, and applications
Plant gum exudates of the world sources, distribution, properties, and applications
Author 
Nussinovitch, A.
Preferred Shelf Number 
ONLINE
Electronic Access 
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4. 
Cover image for Hydrocolloid applications : gum technology in the food and other industries
Hydrocolloid applications : gum technology in the food and other industries
Author 
Nussinovitch, A.
Preferred Shelf Number 
TP 978 N87 1997
Format: 
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Beytepe Library~3
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5. 
Cover image for Industrial gums polysaccharides and their derivatives
Industrial gums polysaccharides and their derivatives
Author 
Whistler, Roy Lester. BeMiller, James N.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780080926544
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6. 
Cover image for Industrial gums polysaccharides and their derivatives
Industrial gums polysaccharides and their derivatives
Author 
Whistler, Roy Lester. BeMiller, James N., joint author.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780127462523
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