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An exciting opportunity exists for two
dietitians to join our dynamic team delivering a pioneering weight
reduction programme based in the community for patients with a BMI
of 35+.
40 hours
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Back
By: Peter A
Williams
ISBN: 9780854044610
Hardback
The science and technology of
hydrocolloids used in food and related systems has seen many new
developments and advances over recent years. This book presents the
latest research from leading experts in the field. Some of the
topics covered within this book include biochemical
characterisation, the use of antibodies, immunostaining and enzyme
hydrolysis, chemical and physicochemical characterization,
engineering food microstructure, the role of biopolymers in the
formation of emulsions and foams, hydrocolloids and health aspects.
This book will be a useful reference for researchers and other
professionals in industry and academia, particularly those involved
directly with food science.
| Product Code |
Description |
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| RSC004 |
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. |
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£99.95
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