Introduction to Emerging Natural Hydrocolloids
Author:
Affiliation:
1. Food Hydrocolloids Research Center, Department of Food Science and Technology; Ferdowsi University of Mashhad; PO Box: 91775-1163 Mashhad Iran
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119418511.ch1/fullpdf
Reference421 articles.
1. The functional and nutritional aspects of hydrocolloids in foods;Li;Food Hydrocolloids,2016
2. Hydrocolloids as thickening and gelling agents in food: a critical review;Dipjyoti;Journal of Food Science and Technology,2010
3. Hydrocolloids acting as emulsifying agents - How do they do it?;Dickinson;Food Hydrocolloids,2018
4. Hydrocolloids get personal;Cassiday;Inform,2012
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