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Food Gels - Elsevier Applied Food Science Series Peter Harris Softcover reprint of the original 1st ed. 1990 edition
Food Gels - Elsevier Applied Food Science Series
Peter Harris
Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: * Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration.
476 pages, biography
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