02371nam a2200445 i 4500 ebr10928449 CaPaEBR m o d cr cn||||||||| 140919t20142014enka ob 001 0 eng d 9781849738835 9781782621300 (e-book) CaPaEBR eng rda pn CaPaEBR (OCoLC)876894268 TP453.C65 .G867 2014eb 547.8434 23 Gums and Stabilisers for the Food Industry Conference (17th : 2013 : Glynd�wr University) Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / edited by Peter A. Williams, Glyn O. Phillips. Cambridge, [England] : Royal Society of Chemistry, 2014. �2014 1 online resource (405 pages) : illustrations, graphs, tables. text rdacontent computer rdamedia online resource rdacarrier Special Publication ; Number 346 Includes bibliographical references and index. Description based on online resource; title from PDF title page (ebrary, viewed September 18, 2014). Electronic reproduction. Palo Alto, Calif. : ebrary, 2015. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. Gums and resins Congresses. Food additives Congresses. Stabilizing agents Congresses. Hydrocolloids Congresses. Electronic books. Williams, Peter A., editor. Phillips, Glyn O., editor. Print version: Gums and Stabilisers for the Food Industry Conference (17th : 2013 : Glynd�wr University) Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids. Cambridge, [England] : Royal Society of Chemistry, c2014 xv, 388 pages Special publication (Royal Society of Chemistry (Great Britain)) ; Number 346. 9781849738835 ebrary. Special publication (Royal Society of Chemistry (Great Britain)) ; Number 346. http://site.ebrary.com/lib/rucke/Doc?id=10928449 An electronic book accessible through the World Wide Web; click to view 75775 75775