Thickening and gelling agents for food 

 - London :  Blackie Academic and Professional ,   c1997 
 - 320 p. :  ill. ;  23 cm. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Additives.<br/>Colloids.<br/>Food additives.<br/>Gellation.<br/>Food technology.<br/>BS in Food Technology.