Скачать книгу - The Blessings of a Good Thick Skirt

Keturiu knygu serija „Sidnejaus geidziamiausi“. Pirma knyga. Vila Mur Fiser pasiryzusi atsitiesti po bjauriu skyrybu. Ji protinga ir talentinga. Suzinojusi, kad pasauline fitneso zvaigzde Robis Hensonas iesko finansininkes, Vila is anksto apsidziaugia. Yra tik viena kliutis – jai jau teko bendrauti su ponu Hensonu. Intymiai! Arogantiskojo viengungio Robio ilgalaikiai santykiai nedomina – ir kaip galetu, kai patevis sugriove seima? Ir nors Vilos galva skirta skaiciams, bet kunas – nuodemei, netrukus Robi ima kankinti keistos mintys: galbut laikina darbuotoja galetu tapti pastovia jo gyvenimo dalimi?

Keturiu knygu serija „Broliai Keinai“. Ketvirta knyga. Mislingoji paveldetoja grizta… ir paaiskeja mazyte paslaptis Mege Leitem, prarastoji skandalais garsejancios seimos turtu paveldetoja, bendrauti su jos nariais visada venge. Bet jos dukrytei prireikia gyvybiskai svarbios operacijos ir Megei teks prasyti pagalbos – is nepatikimo dukters tevo Granto Separdo arba is jai atgrasios Keinu seimos. Pries pasiguldydamas Mege i lova, Grantas jau buvo suplanaves, kaip atkersys jos biologiniam tevui. Bet netiketai suzinojus, kad pats yra tetusis, Granto jausmai Megei sustipreja. Ar jam pavyks irodyti Megei, kad si karta yra jos puseje, ir apsaugoti ja nuo Keinu seimos?

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.