Food polymers, gels and colloids. (1991)

• Record Type: Book
• Further Information: Note: Edited by Eric Dickinson.
• Other Names: Dickinson, Eric
• Contents: Aggregation mechanisms in food colloids; Stability of food emulsions; Protein-stabilised foams; Behaviour of low-calorie spreads; Oil-in-water emulsions; Polysaccharide gels; Biopolymer gels.
• Publisher Details: Cambridge [England] : Royal Society of Chemistry
• Publication Date: 1991
• Copyright Date: 1991
• Extent: 1 online resource (587 pages), illustrations, graphs
• Subjects: 664; Food -- Composition -- Congresses; Polymer colloids -- Congresses; TECHNOLOGY & ENGINEERING -- Food Science; Food -- Composition; Polymer colloids; Electronic books; Conference papers and proceedings
• Languages: English
• ISBNs: 9781845698331; 1845698339
• Related ISBNs: 9781855737877
• Notes: Note: Includes bibliographical references at the end of each chapters.; Note: Online resource; title from PDF title page (ebrary, viewed February 07, 2014).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.