{"product_id":"hydrocolloids-in-food-product-development-taylor-francis-ltd-9780367895525-claudia-jim-nez-cort-s","title":"Hydrocolloids in Food Product Development","description":"\u003cp\u003eDiscover the essential guide to food texture modification with \u003cstrong\u003eHydrocolloids in Food Product Development\u003c\/strong\u003e by \u003cstrong\u003eClaudia Jiménez Cortés\u003c\/strong\u003e. Published by \u003cstrong\u003eTaylor \u0026amp; Francis Ltd\u003c\/strong\u003e in 2020, this hardback edition spans 10 pages and is a must-have for both professionals and students in the food science field. \u003c\/p\u003e \u003cp\u003eThis comprehensive manual delves into the world of additives that enhance food texture, specifically focusing on thickeners and gelling agents. Gain a deeper understanding of their technical characteristics and practical applications in food product development. Unlike other resources, this book exclusively addresses additives, excluding modified starches, making it a specialized resource for those looking to expand their knowledge in food chemistry. \u003c\/p\u003e \u003cp\u003eWhether you're a food scientist, product developer, or a culinary student, this book is an invaluable addition to your library, providing the insights needed to innovate and excel in food formulation.\u003c\/p\u003e","brand":"Claudia Jiménez Cortés","offers":[{"title":"Default Title","offer_id":52271821947222,"sku":"9780367895525","price":206.12,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9780367895525.jpg?v=1767808340","url":"https:\/\/www.englishbook.fi\/products\/hydrocolloids-in-food-product-development-taylor-francis-ltd-9780367895525-claudia-jim-nez-cort-s","provider":"Bookshop","version":"1.0","type":"link"}