Food Gels

By Peter Harris

The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 9401068259
• ISBN13: 9789401068253
• Release Date: October 2011
• Publisher: Springer
• Length: 476 Pages
• Weight: 1.24 lbs.
• Dimensions: 1.0" x 5.5" x 8.5"