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Source: The Open Library
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1Thickening and Gelling Agents for Food
By Alan Imeson
“Thickening and Gelling Agents for Food” Metadata:
- Title: ➤ Thickening and Gelling Agents for Food
- Author: Alan Imeson
- Language: English
- Number of Pages: Median: 312
- Publisher: ➤ Blackie Academic & Professional
- Publish Date: 1996 - 1997
- Publish Location: New York - London
“Thickening and Gelling Agents for Food” Subjects and Themes:
- Subjects: ➤ Colloids - Gelation - Food additives - Food conservation - Food, preservation - Food Additives - Aliments - Additifs - Gélification - Hydrokolloid - Verdickungsmittel - Geliermittel - Stabilisator - Markenartikel - Verbraucherverhalten - Attribution - Lebensmittel - Zusatzstoff - Alimentos de origem vegetal (tecnologia) - Alimentos (aditivos) - Mucilages - Alginates - Gomme de xanthane - Gélatine - Stabilisants - Colloïdes - Pectine
Edition Identifiers:
- The Open Library ID: OL10815240M - OL18097035M
- Online Computer Library Center (OCLC) ID: 37156497
- Library of Congress Control Number (LCCN): 96086550
- All ISBNs: 9780751403480 - 0751403482
First Setence:
"Agar is the most ancient phycocolloid, a colloid extracted from seaweed, currently used by man as a gelling, thickening and stabilizing food additive."
Access and General Info:
- First Year Published: 1996
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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