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Hydrocolloids: Practical Guides for the Food Industry (Eagan Press Handbook Series) Paperback – May 15, 2004

ISBN-13: 978-1891127380 ISBN-10: 1891127381

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Product Details

  • Paperback: 111 pages
  • Publisher: Amer Assn of Cereal Chemists (May 15, 2004)
  • Language: English
  • ISBN-10: 1891127381
  • ISBN-13: 978-1891127380
  • Product Dimensions: 0.5 x 8.2 x 10.2 inches
  • Shipping Weight: 9.6 ounces
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,397,375 in Books (See Top 100 in Books)

Editorial Reviews

Review

...well presented with plenty of illustrations, useful reference and troubleshooting tables, excellent starter recipes and it is very easy to read (a rare achievement for a book on hydrocolloids!) --CyberColloids Technical Review

...user friendly giving expert guidance solving the problems of many professionals. --Beverage & Food World

About the Author

Andrew C. Hoefler has been a consultant to the food industry since 2001. Before consulting, he was the North American Food Gums Technical Services Manager for twenty years for Copenhagen Pectin, a division of Hercules Inc. Wilmington, DE. Prior to that, he did product development for Thomas J. Lipton and General Foods. Mr. Hoefler completed his Masters of Food Science degree at the University of Delaware in May 2003, and is continuing on to earn his Ph.D.

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Format: Paperback Verified Purchase
This is not really a text book, but more of an applications book. It is a good resource when your gum suppliers don't give you the best advice.
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