Items related to Food Hydrocolloids (Routledge Revivals)
Synopsis
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
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About the Author
Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.
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Food Hydrocolloids: 2 (Routledge Revivals)
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Food Hydrocolloids (Routledge Revivals) 1st Edition
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Food Hydrocolloids (Routledge Revivals) 1st Edition
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Food Hydrocolloids
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Food Hydrocolloids
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Taylor & Francis Ltd, 2021
ISBN 10: 0367258897
ISBN 13: 9780367258894
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Food Hydrocolloids (Routledge Revivals)
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