TY  - BOOK
TI  - Thickening and gelling agents for food
PY  - 1997///
CY  - London
PB  - Blackie Academic and Professional , 
KW  - Food
KW  - Additives
KW  - Colloids
KW  - Food additives
KW  - Gellation
KW  - Food technology
KW  - BS in Food Technology
ER  -