Food Gels - Elsevier Applied Food Science Series - Peter Harris - Books - Springer - 9789401068253 - October 13, 2011
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Peter Harris
Food Gels - Elsevier Applied Food Science Series Softcover reprint of the original 1st ed. 1990 edition

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Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: * Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration.

476 pages, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released October 13, 2011
ISBN13 9789401068253
Publishers Springer
Pages 476
Dimensions 143 × 216 × 25 mm   ·   562 g
Language English  

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