Hydrocolloids in food processing
Additional authors:
Laaman, Thomas.
Series:
IFT Press series
Published by :
Wiley-Blackwell,
(Ames, Iowa ; | Oxford :)
Physical details: 1 online resource (350 p.) : ill.
ISBN:9781613445129 (electronic bk.); 1613445121 (electronic bk.).
Year: 2011
Online resources:
Item type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Books | Cental Instituite of Fisheries Education | 664.2 LAA (Browse shelf(Opens below)) | Available | 22644 |
Browsing Cental Instituite of Fisheries Education shelves Close shelf browser (Hides shelf browser)
664.09 ROB Food packaging and shelf life : a practical guide / | 664.0954 RED Food Processing and Bioactive Compounds | 664.117 BOU Food texture & viscosity Concept & measurement | 664.2 LAA Hydrocolloids in food processing | 664.3 KAR Oils & Fats Manual | 664.3 KAR Oils & Fats Manual | 664.3 ROS Frying Improving Quality |
Includes bibliographical references and indexes.
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