We can't find the internet
Attempting to reconnect
Something went wrong
Hang in there while we get back on track
£295.68
This is the most expensive it has ever been. Walk away.
£296 today · previous high £296 · all-time low £293
Elsevier Handbook of Hydrocolloids - Third Edition Book
We'll watch every seller, every day. One email when your price arrives.
Price History & Forecast
Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.
Last 85 days · 85 data points (no recent data)
NEW HERE?
Amazon shows you one price. We show you all of them.
Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.
WHAT'S ON THIS PAGE
when this has been cheap or pricey
where the price is heading next
all-time high & low, recent range
name your number, we'll email you
Price Distribution
Price distribution over 85 days • 2 price levels
Price Analysis
Most common price: £293 (84 days, 98.8%)
Price range: £293 - £296
Price levels: 2 different prices over 85 days
Description
Key Features
This third edition provides a thoroughly updated and expanded review of hydrocolloid structure and function.
The text includes updated chapters on new theories and developments regarding the functional characteristics of individual hydrocolloids.
New chapters cover recent techniques for chemical and physical processes within the industry.
Part of the Woodhead Publishing Series in Food Science, Technology and Nutrition by Elsevier.
Provides a broad range of information on hydrocolloids used in food and related industrial applications.
Product Specifications
- Brand
- Elsevier
- Format
- paperback
- ASIN
- 0128201045
- Domain
- Amazon UK
- Release Date
- 15 November 2020
- Listed Since
- 23 May 2020
Barcode
No barcode data available
Similar Products You Might Like
Hydrocolloids in Food Processing: 47 (Institute of Food Technologists Series)
Wiley
Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)
Royal Society of Chemistry
Essential Chemistry for Formulators of Semisolid and Liquid Dosages
Elsevier
Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering)
CRC Press
Food Hydrocolloids: Functionalities and Applications
Springer
Food Hydrocolloids: 2 (Routledge Revivals)
CRC Press
Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds
CRC Press
Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds
CRC Press
Food Hydrocolloids: 2 (Routledge Revivals)
CRC Press
Rheology of Emulsions: Electrohydrodynamics Principles - Volume 22
Elsevier
Elsevier Nanoemulsions: Formulation and Applications Book
Elsevier
CRC Press Food Emulsions: Principles, Practices, and Techniques
CRC Press
Multiple Emulsion: Technology and Applications: 1 (Wiley Series on Surface and Interfacial Chemistry)
Wiley
Applied Colloid and Surface Chemistry, 2nd Edition
Wiley
Food Emulsions: 132 (Food Science and Technology)
CRC Press
Food Hydrocolloids: 1 (Routledge Revivals)
CRC Press
Advances in Food Colloids - Springer Scientific Reference
Springer
Introduction to Colloid and Surface Chemistry (Colloid & Surface Engineering)
Elsevier
Microemulsions: Structure and Dynamics
CRC Press
Colloids and Interface Science Series, 6 Volume Set
Wiley
Alkyl Polyglucosides: From Natural-Origin Surfactants to Prospective Delivery Systems (Woodhead Publishing Series in Biomedicine)
Elsevier
Polymer Colloids: A Comprehensive Introduction (Colloid Science S)
Elsevier
Design & Development of Biological, Chemical, Food and Pharmaceutical Products - Wiley
Wiley
Colloids and Interfaces with Surfactants and Polymers
Wiley