Hydrocolloids and their use in the confectionery industry
- Author
- CARR, J. M; SUFFERLING, K; POPPE, J
Systems Bio-Industries Inc., Waukesha WI 53187, United States - Source
Food technology (Chicago). 1995, Vol 49, Num 7, pp 41-44, 3 p
- CODEN
- FOTEAO
- ISSN
- 0015-6639
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aptitude technologique Article synthèse Gel colloïdal Produit confiserie Stabilisant Additif alimentaire Confiserie
- Keyword (en)
- Processing quality Review Colloidal gel Confectionery product Stabilizer agent Food additive Confectionery
- Keyword (es)
- Aptitud tecnológica Artículo síntesis Gel coloidal Producto confitería Estabilizante Aditivo alimentario Confitería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B11 Confectionery products and chocolate industries, honey
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3614801
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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