Food Hydrocolloids - Paperback

by Martin Glicksman (Editor)

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Author Biography

Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.