Description
by
Martin Glicksman (Author)
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.
Number of Pages: 228Dimensions: 0.48 x 10 x 7 INPublication Date: February 27, 2021
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