More Cooking Innovations : Novel Hydrocolloids for Special Dishes /: Novel Hydrocolloids for Special Dishes. (2018)
- Record Type:
- Book
- Title:
- More Cooking Innovations : Novel Hydrocolloids for Special Dishes /: Novel Hydrocolloids for Special Dishes. (2018)
- Main Title:
- More Cooking Innovations : Novel Hydrocolloids for Special Dishes
- Further Information:
- Note: Amos Nussinovitch, Madoka Hirashima.
- Authors:
- Nussinovitch, Amos
Hirashima, Madoka - Contents:
- 1 Novel hydrocolloids—where, why and when? 2 Arabinogalactan. 3 Bacterial cellulose. 4 Cereal -glucan. 5 Chitin and Chitosan. 6 Dextran. 7 Gum ghatti. 8 Gum karaya. 9 Gum tragacanth. 10 Inulin. 11 Larchwood arabinogalactan. 12 Levan. 13 Mesquite gum. 14 Milk Proteins. 15 Other Microbial Polysaccharides: Alternan, Elsinan, Levan, and Scleroglucan. 16 Pullulan. 17 Soluble soybean polysaccharide. 18 Vegetable protein isolates. 19 Xyloglucan. 20 Future ideas for hydrocolloid processing and cooking.
- Edition:
- 1st
- Publisher Details:
- CRC Press
- Publication Date:
- 2018
- Extent:
- 1 online resource (289 pages), (59 illustrations)
- Languages:
- English
- ISBNs:
- 9781351620635
1351620630 - 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.
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library HMNTS - ELD.DS.329736
- Ingest File:
- 01_272.xml