Catalog Search Results
Author
Publisher
Taylor & Francis/CRC Press
Pub. Date
[2014]
Language
English
Description
"Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Thanks to molecular gastronomy, they have now been brought to the forefront of modern cuisine -- available in small quantities for everyday use. While there a number of books devoted to production scale...
Series
Special publication) volume Number 346
Publisher
Royal Society of Chemistry
Pub. Date
2014.
Language
English
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