Gums and stabilisers for the food industry. Hydrocolloid functionality for affordable and sustainable global food solutions /: Hydrocolloid functionality for affordable and sustainable global food solutions. 18 : (2016)

• Record Type: Book
• Further Information: Note: Editors: Peter A. Williams, Glyn Phillips.
• Editors: Williams, Peter A; Phillips, Glyn O
• Other Names: Royal Society of Chemistry (Great Britain); Gums and Stabilisers for the Food Industry Conference, 18th
• Contents: Chemical and Physiochemical Characterisation; Emulsions, Foams and Films; Encapsulation and Controlled Release; Health Aspects; Product Formulation
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2016
• Extent: 1 online resource
• Subjects: 664.06; SCIENCE / Chemistry / Industrial & Technical; Food additives; Gums and resins; Hydrocolloids; Stabilizing agents; TECHNOLOGY & ENGINEERING / Food Science; Colloid chemistry; Gums and resins -- Congresses; Stabilizing agents -- Congresses; Food additives -- Congresses; Hydrocolloids -- Congresses; Electronic books; Conference papers and proceedings
• Languages: English
• ISBNs: 9781782623830; 1782623833; 1782623272; 9781782623274
• Related ISBNs: 9781782623274
• Notes: Note: Online resource; title from PDF title page (Royal Society of Chemistry, viewed April 7, 2016).
• 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.