Search Results for Gums and resins. - Narrowed by: Stabilizing agents.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dGums$002band$002bresins.$0026qf$003dSUBJECT$002509Subject$002509Stabilizing$002bagents.$002509Stabilizing$002bagents.$0026ps$003d300?2024-11-01T08:28:30ZCooking innovations : using hydrocolloids for thickening, gelling, and emulsificationent://SD_ILS/0/SD_ILS:3425742024-11-01T08:28:30Z2024-11-01T08:28:30ZAuthor Nussinovitch, A., author. Hirashima, Madoka, author.<br/>Preferred Shelf Number ONLINE(342574.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439875896">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Gums and stabilisers for the food industry. 16ent://SD_ILS/0/SD_ILS:3430482024-11-01T08:28:30Z2024-11-01T08:28:30ZAuthor Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)<br/>Preferred Shelf Number ONLINE(343048.1)<br/>Electronic Access Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781849734554">An electronic book accessible through the World Wide Web; click for information</a>
<a href="http://swb.eblib.com/patron/FullRecord.aspx?p=1185596">http://swb.eblib.com/patron/FullRecord.aspx?p=1185596</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>