First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
- ISBN13 9781000694369
- Publish Date 26 August 2020 (first published 17 July 2019)
- Publish Status Active
- Publish Country GB
- Publisher Taylor & Francis Ltd
- Imprint CRC Press
- Edition Digital original
- Format eBook
- Pages 248
- Language English