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 Scholarly peer review is the process of subjecting an author's scholarly work, research, or ideas to the scrutiny of others who are experts in the same field, before a paper describing this work is published in a journal. The work may be accepted, considered acceptable with revisions, or rejected. Peer review requires a community of experts in a given (narrowly defined) field, who are qualified and able to perform reasonably impartial review.
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Last date updated on June, 2014

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