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Gums and Stabilisers for the Food Industry 8
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The role of hydration processes in product formulation ; Stabilisation of chilled and frozen products ; Biopolymer characterisation ; Biopolymer interactions ; Incompatibility and phase spearation of biopolymers ; Practical applications of mixed biopolymers ; High pressure and high temperature processing ; Functionality of hydrocolloids in low moisture products ; New materials and emerging techniques

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