The Chemistry and Technology of Pectin
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Polysaccharide Association Structures in Food
Inbunden, Engelska, 1998
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"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."
Produktinformation
- Utgivningsdatum1998-04-06
- Mått152 x 229 x undefined mm
- Vikt680 g
- FormatInbunden
- SpråkEngelska
- SerieFood Science and Technology
- Antal sidor352
- FörlagTaylor & Francis Inc
- ISBN9780824701642
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