Search Results for Stabilizing agents. - Narrowed by: Gums and resins.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dStabilizing$002bagents.$0026qf$003dSUBJECT$002509Subject$002509Gums$002band$002bresins.$002509Gums$002band$002bresins.$0026te$003dILS$0026ps$003d300?dt=list2026-06-03T22:40:39ZCooking innovations : using hydrocolloids for thickening, gelling, and emulsificationent://SD_ILS/0/SD_ILS:5467822026-06-03T22:40:39Z2026-06-03T22:40:39ZAuthor Nussinovitch, A., author. Hirashima, Madoka, author.<br/>Preferred Shelf Number TP453 .C65 N87 2014<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781439875896">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Gums and stabilisers for the food industry. 16ent://SD_ILS/0/SD_ILS:3430482026-06-03T22:40:39Z2026-06-03T22:40:39ZAuthor 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>
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