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 Peer review refers to the work done during the screening of submitted manuscripts and funding applications. This process encourages authors to meet the accepted standards of their discipline and reduces the dissemination of irrelevant findings, unwarranted claims, unacceptable interpretations, and personal views. Publications that have not undergone peer review are likely to be regarded with suspicion by academic scholars and professionals.
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Last date updated on June, 2014

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