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Food Hydrocolloids (Routledge Revivals) by Martin Glicksman

Food Hydrocolloids (Routledge Revivals)

Martin Glicksman

208 pages

CRC Press

Feb 2021

Paperback

Cooking, Food & Wine WSBN

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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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Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.

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About this book

Pages 208

Publisher CRC Press

Published 2021

Readers 0

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