Food Hydrocolloids: 001

By Martin Glicksman

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.

• Format: Hardcover
• Language: English
• ISBN: 0849360412
• ISBN13: 9780849360411
• Release Date: April 1982
• Publisher: CRC Press
• Length: 240 Pages
• Weight: 1.63 lbs.