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Food hydrocolloids [electronic resource] : characteristics, properties and structures / Clarence S. Hollingworth, editor.

Contributor(s): Hollingworth, Clarence S.
Material type: TextTextSeries: Food science and technology series (Nova Science Publishers): Publisher: New York : Nova Science Publishers, c2010Description: 1 online resource (xiii, 309 p.) : ill. (some col.).ISBN: 9781617619151 (electronic bk.); 1617619159 (electronic bk.).Subject(s): Hydrocolloids | Food additives | TECHNOLOGY & ENGINEERING -- Food ScienceGenre/Form: Electronic books.Additional physical formats: Print version:: Food hydrocolloids.DDC classification: 664 Online resources: EBSCOhost
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Includes bibliographical references and index.

Description based on print version record.

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