Country | |
Publisher | |
ISBN | 9780367258955 |
Format | HardBound |
Language | English |
Year of Publication | 2020 |
Bib. Info | 247 p,7 x 10 |
Categories | Food Science & Technology |
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First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.