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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.
- Format: Pocket/Paperback
- ISBN: 9780367258771
- Språk: Engelska
- Antal sidor: 228
- Utgivningsdatum: 2021-02-27
- Förlag: CRC Press