alexa Food Hydrocolloids|OMICS International|Journal Of Nutrition And Food Sciences

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Food Hydrocolloids

Food Hydrocolloids are a diverse group of long chain polymers characterized by the array of functional properties which includes gelling, thickening, coating emulsification, stabilization etc. Use of Hydrocolloids used in foods is due to the ability of viscosity and texture. Hydrocolloids are used for major purposes A journal is a periodical publication intended to further progress of science, usually by reporting new research. Most journals are highly specialized, although some of the oldest journals publish articles, reviews, editorials, short communications, letters, and scientific papers across a wide range of scientific fields. Journals contain articles that peer reviewed, in an attempt to ensure that articles meet the journal's standards of quality, and scientific validity. Each such journal article becomes part of the permanent scientific record.
 
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Last date updated on June, 2014