{"title":"Martin Glicksman","description":null,"products":[{"product_id":"food-hydrocolloids-taylor-francis-ltd-9780367258887-martin-glicksman","title":"Food Hydrocolloids","description":"\u003cp\u003eDiscover the essential insights into the role of hydrocolloids in the food industry with \u003cstrong\u003eFood Hydrocolloids\u003c\/strong\u003e by Martin Glicksman. First published in 1982 and updated in 2019, this comprehensive hardback edition from Taylor \u0026amp; Francis Ltd spans 200 pages, making it an invaluable resource for dieticians, food scientists, and industry practitioners alike. This meticulously compiled volume is rich in notes, diagrams, and references, offering a deep dive into the biochemical properties and applications of hydrocolloids. Whether you're seeking to enhance food texture, stability, or nutritional value, this book serves as a vital reference for understanding the significance of these ingredients in modern biotechnology. 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First published in 1982, this updated three-volume set is meticulously compiled, featuring an extensive array of notes, diagrams, and references, making it an invaluable resource for dieticians and food industry professionals alike. Whether you are looking to deepen your understanding of food biotechnology or seeking practical insights for your practice, \u003cstrong\u003eFood Hydrocolloids\u003c\/strong\u003e is your go-to reference guide. 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This three-volume set delves into the critical role of hydrocolloids in food technology, offering a wealth of diagrams, notes, and references that enhance your understanding of their applications. Whether you're a seasoned professional or a student in the field of biotechnology, this book serves as a pivotal reference point for enhancing your knowledge and practice. 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This three-volume set is meticulously compiled, featuring a wealth of notes, diagrams, and references that make it an indispensable resource for dieticians and food science professionals alike. Whether you are a practitioner looking to deepen your understanding or a student eager to explore the chemistry of food, this book offers a thorough examination of hydrocolloids and their applications. 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Originally published in 1982, this updated edition is meticulously compiled, featuring a wealth of notes, diagrams, and references that make it an invaluable resource for dieticians and food industry practitioners alike. Whether you are a seasoned professional or a student, this book will enhance your understanding of food chemistry and the crucial functions of hydrocolloids. 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