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Food Hydrocolloids: Functionalities and Applications

Edited by Yapeng Fang, Edited by Hongbin Zhang, Edited by Katsuyoshi Nishinari

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normal price: R 5 312.95

Price: R 4 781.95

| book description |

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.

| product details |



Normally shipped | This title will take longer to obtain, and should be delivered in 6-8 weeks
Publisher | Springer Verlag, Singapore
Published date | 19 May 2021
Language |
Format | Hardback
Pages | 524
Dimensions | 235 x 155 x 0mm (L x W x H)
Weight | 0g
ISBN | 978-9-8116-0319-8
Readership Age |
BISAC | technology / food science

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Normally shipped | Usually dispatched in 3 to 4 weeks as supplier is out of stock
Readership Age |
Normal Price | R 6 536.95
 Price | R 5 883.95 | on special |

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