CSIR-Indian Institute of Integrative Medicine
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Thickening and gelling agents for food

by Imeson, A. ed.
Type: materialTypeLabelBookPublisher: London: ; Blackie Academic & Professional ; 1972Description: xi, 258p.ISBN: 0-7514-0093-9.Subject(s): Alginates | Carrageenan | Cellulose Derivatives | Exudate Gums | Gelatin | Gellan Gum | Modified Starches | Pectins | Seed Gums | Thiophene Biosynthesis | Xanthan Gum | AGENTS | FOOD | GELLING | THICKENINGOnline resources: http://library.iiim.res.in:80/cgi-bin/koha/opac-detail.pl?biblionumber=25682
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