1. Gums and stabilisers for the food industry 12. (©2004) Other Names: Williams, Peter A; Phillips, Glyn O Record Type: Book Extent: 1 online resource (xii, 603 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Gums and stabilisers for the food industry 16. (©2012) Other Names: Williams, Peter A; Phillips, Glyn O; Gums and Stabilisers for the Food Industry Conference, 16th Record Type: Book Extent: 1 online resource (xii, 429 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Food hydrocolloids. (2020) Editors: Glicksman, Martin Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Edible food packaging with natural hydrocolloids and active agents. (2022) Authors: Yemenicioglu, Ahmet Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Hydrocolloids in food product development. (2020) Authors: Jiménez Cortés, Claudia; Cubero, Nuria; Gómez, Laura; Monferrer, Albert Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Food hydrocolloids as encapsulating agents in delivery systems. ([2019]) Editors: Gani, Adil; Masoodi, F. A; Shah, Umar; Shah, Asima Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Food hydrocolloids. (2022) Authors: Glucksman, Martin Editors: Glicksman, Martin Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. A chef's guide to gelling, thickening, and emulsifying agents. (2014) Authors: Alicia Foundation Other Names: Fundació Alícia. Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Handbook of hydrocolloids. (2020) Authors: Phillips, Glyn O; Williams, Peter A Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification /: using hydrocolloids for thickening, gelling, and emulsification. ([2014]) Other Names: Nussinovitch, A; Hirashima, Madoka Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗