Gum control in a low-carb world: formulators turn to hydrocolloids for their useful functional properties without contributing to "net carbs.".: An article from: Food Processing
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Book Details
Author(s)
Kantha Shelke
Publisher
Putman Media, Inc.
ISBN / ASIN
B0009GLMSO
ISBN-13
978B0009GLMS5
Marketplace
Germany 🇩🇪
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Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on August 1, 2004. The length of the article is 2159 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Gum control in a low-carb world: formulators turn to hydrocolloids for their useful functional properties without contributing to "net carbs.".
Author: Kantha Shelke
Publication:Food Processing (Magazine/Journal)
Date: August 1, 2004
Publisher: Putman Media, Inc.
Volume: 65 Issue: 8 Page: 43(3)
Distributed by Thomson Gale
Citation Details
Title: Gum control in a low-carb world: formulators turn to hydrocolloids for their useful functional properties without contributing to "net carbs.".
Author: Kantha Shelke
Publication:Food Processing (Magazine/Journal)
Date: August 1, 2004
Publisher: Putman Media, Inc.
Volume: 65 Issue: 8 Page: 43(3)
Distributed by Thomson Gale
