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1 produkter
Novel Macromolecules in Food Systems
Av Doxastakis, G. Doxastakis m. fl.
Inbunden, 2000
3956 kr
Lägg i varukorg
Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform …
