Search Results for Food - Narrowed by: Hydrocolloids.

Hydrocolloids in food processing

2024-12-11T19:48:04Z

Author Laaman, Thomas.
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience An electronic book accessible through the World Wide Web; click for information
Format: Electronic Resources
Availability Online Library~1

Food stabilisers, thickeners, and gelling agents

2024-12-11T19:48:04Z

Author Imeson, A. (Alan) Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444314724
Format: Electronic Resources
Availability Online Library~1

Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids

2024-12-11T19:48:04Z

Author Williams, Peter, editor of compilation. Phillips, Glyn O., editor of compilation.
Preferred Shelf Number ONLINE(343189.1)
Electronic Access Royal Society of Chemistry http://dx.doi.org/10.1039/9781782621300 ebrary http://alltitles.ebrary.com/Doc?id=10928449
Format: Electronic Resources
Availability Online Library~1

Hydrocolloid applications : gum technology in the food and other industries

2024-12-11T19:48:04Z

Author Nussinovitch, A.
Preferred Shelf Number TP 978 N87 1997
Format: Books
Availability Beytepe Library~3

Handbook of hydrocolloids

2024-12-11T19:48:04Z

Author Phillips, G. O. Williams, P. A.
Preferred Shelf Number TP453.C65 H36 2009
Format: Books
Availability Beytepe Library~1

Hydrocolloids

2024-12-11T19:48:04Z

Author Hoefler, Andrew C.
Preferred Shelf Number TP 979.5 H64 2004
Format: Books
Availability Beytepe Library~1

Water-soluble polymer applications in foods

2024-12-11T19:48:04Z

Author Nussinovitch, A. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Book review (E-STREAMS) http://www.e-streams.com/es0702/es0702%5F3024.html John Wiley http://dx.doi.org/10.1002/9780470995037
Format: Electronic Resources
Availability Online Library~1