Gums and Stabilisers For the Food Industry 15

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

ग्रंथसूची विवरण
मुख्य लेखक: Williams, Peter A;Ed. Philips, Glyn O;Ed
स्वरूप: Printed Book
प्रकाशित: Cambridge RSC Publishing 2010
विषय:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
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http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

MG University

होल्डिंग्स विवरण से MG University
बोधानक: 664.06 WIL/G
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