Thickening and Gelling Agents for Food
Springer US
Chapter title |
Exudate gums
|
---|---|
Chapter number | 4 |
Book title |
Thickening and Gelling Agents for Food
|
Published by |
Springer, Boston, MA, January 1992
|
DOI | 10.1007/978-1-4615-3552-2_4 |
Book ISBNs |
978-1-4613-6577-8, 978-1-4615-3552-2
|
Authors |
A. P. Imeson, Imeson, A. P. |
Country | Count | As % |
---|---|---|
Unknown | 6 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 1 | 17% |
Student > Bachelor | 1 | 17% |
Unknown | 4 | 67% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 2 | 33% |
Economics, Econometrics and Finance | 1 | 17% |
Unknown | 3 | 50% |