Download or read book Gums and Stabilisers for the Food Industry 18 written by Peter A. Williams and published by Royal Society of Chemistry. This book was released on 2016-04-14 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describing the latest research advances in the science and technology of hydrocolloids which are used in food and related systems, this book captures presentations of leading scientists for researchers and other professionals in industry and academia and as a reference for students of food science.