{"version":"1.0","type":"rich","provider_name":"EbookNetworking","provider_url":"https://www.ebooknetworking.net","title":"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","author_name":"Kantha Shelke","thumbnail_url":"https://www.ebooknetworking.net/books/noimage.jpg","thumbnail_width":330,"thumbnail_height":500,"html":"<a href=\"https://www.ebooknetworking.net/books_detail-B0009GLMSO.html\">Gum control in a low-carb world: formulators turn to hydrocolloids for their useful functional properties without contributing to &quot;net carbs.&quot;.: An article from: Food Processing</a>","width":400,"height":300}