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Polysaccharide Association Structures in Food - Reginald H. Walter - Bog

af Reginald H. Walter

indgår i Food Science and Technology serien

Polysaccharide Association Structures in Food af Reginald H. Walter
Bag om Polysaccharide Association Structures in Food

Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. This title covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; and gel formation and ultrastructure in food polysaccharides.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780824701642
  • Indbinding:
  • Hardback
  • Sideantal:
  • 352
  • Udgivet:
  • 6. April 1998
  • Størrelse:
  • 152x229x22 mm.
  • Vægt:
  • 680 g.
  • 2-4 uger.
  • 9. Juli 2024
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Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

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Beskrivelse af Polysaccharide Association Structures in Food

Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. This title covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; and gel formation and ultrastructure in food polysaccharides.

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