Tracked shipping to the Netherlands for just €3.99. Prices include 9% BTW. 

Ship to
Netherlands
0

My Account

  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional

menu

Select your country

Americas

Europe

Rest of the world

portada Handbook of Hydrocolloids (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Type
Physical Book
Publisher
Year
2020
Language
English
Pages
1190
Format
Paperback
ISBN13
9780128201046
Edition No.
3
Categories

Handbook of Hydrocolloids (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Cheaper New Book Imported to Netherlands
Delivery: 08 Jul - 10 Jul Shipping: 10 to 11 business days.
420,20 €
Faster New Book Imported to Netherlands
Delivery: 30 Jun - 02 Jul Shipping: 4 to 5 business days.
580,35 €
Import costs and 9% BTW included in the price ✅
420,20 €

Choose the list to add your product or create one New List

Go to My Wishlists
Calculate shipping cost

Synopsis "Handbook of Hydrocolloids (Woodhead Publishing Series in Food Science, Technology and Nutrition) "

Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds. Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.Introduces to food hydrocolloids considering regulatory aspects and functional characteristicsExamines the manufacture, structure, function, and applications of over twenty-five hydrocolloidsBrings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers, and encapsulation agents

Customers reviews

More customer reviews
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in English.

What is the format of this book?

The binding of this edition is Paperback.

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews