Home » Food Hydrocolloids: Characteristics, Properties and Structures by Clarence S. Hollingworth
Food Hydrocolloids: Characteristics, Properties and Structures Clarence S. Hollingworth

Food Hydrocolloids: Characteristics, Properties and Structures

Clarence S. Hollingworth

Published June 1st 2010
ISBN : 9781608762224
Hardcover
309 pages
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 About the Book 

A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water. This book gathers the research from around the globe in the study of food hydrocolloids and highlights such topics as collagen and gelatine extractedMoreA hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water. This book gathers the research from around the globe in the study of food hydrocolloids and highlights such topics as collagen and gelatine extracted from skate skin, sucrose pectin interaction, and utilisation of glucomannans for health.