Martin Glicksman <br/><br/>
Food Hydrocolloids 

 - 1 
 -  CRC Press  20210227 
 - 200 p 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780367258894 
<br/><br/><label>Source: </label> Taylor & Francis  GBP 56.99  BB