With its wide breadth of coverage, this text will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
I have a question about the book:
'Gums and Stabilisers for the Food Industry 12 - '.
Fill in the form below.
We will respond as fast as possible.
We value your privacy
We use cookies to measure traffic, improve Boekstra and let Google tailor ads to your interests. You can keep using the site either way — even if you decline. More info
