Food Stabilisers, Thickeners and Gelling Agents by Alan Imeson
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Food Stabilisers, Thickeners and Gelling Agents by Alan Imeson
Tables of Contents
1 Introduction
Dennis Seisun
2 Acacia Gum (Gum Arabic)
Francis Thevenet
3 Agar
Alan Imeson
4 Alginates
Trond Helgerud, Olav G°aserød, Therese Fjæreide, Peder O. Andersen, Christian Klein Larsen
5 Carrageenan
William R. Blakemore and Alan R. Harpell
6 Cellulose Derivatives
Mary Jean Cash and Sandra J. Caputo
7 Gelatine
Paul Stevens
8 Gellan Gum
Raymond Valli and Ross Clark
9 Gum Tragacanth and Karaya
Jenny M. Mayes
10 Inulin
Rudy Wouters
11 Konjac Glucomannan
Jean-Marc Parry
12 Microcrystalline Cellulose
Domingo C. Tuason, Gregory R. Krawczyk and Greg Buliga
13 Pectin
Sarah M. Brejnholt
14 Pullulan
Hiroto Chaen
15 Seed Gums
Willem Wielinga
16 Starch
Paul Sheldrake
17 Xanthan Gum
Graham Sworn
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Fecha de inscripción : 07/05/2017
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