Food Gels by Peter Harris
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.
| SKU | Unavailable |
| ISBN 13 | 9789401068253 |
| ISBN 10 | 9401068259 |
| Title | Food Gels |
| Author | Peter Harris |
| Series | Elsevier Applied Food Science Series |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Springer |
| Year published | 2011-10-13 |
| Number of pages | 476 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |