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Hydrocolloids Hardcover – 2006
Hydrocolloids brings together essential information on these fundamental ingredients, which are used in many food products.This handbook presents the basic facts about hydrocolloids as well as giving practical advice on their uses in many foods, including: frozen desserts, cultured products, flavored milk, processed fruit, beverages, confections, sauces, dressings, tomato-based products, processed meat, fat replacers, and bakery foods.