Inbunden, Engelska, 1998
Polysaccharide Association Structures in Food
Av Walter
Del i serien Food Science and Technology
5331 kr
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Beskrivning
"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
- Utgivningsdatum: 1998-04-06
- Mått: 152 x 229 x 22 mm
- Vikt: 654 g
- Format: Inbunden
- Språk: Engelska
- Serie: Food Science and Technology
- Antal sidor: 352
- Förlag: Taylor & Francis Inc
- ISBN: 9780824701642
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Recensioner i media
". . .an excellent treatment of an important and interesting subject, well written and presented, and with technical content of a very high order. It deserves a place on the bookshelves of professionals involved in basic research, product development and quality assurance, and it would be a most useful reference text for senior tertiary students in food science and technology. Highly recommended. "---Food Australia
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