Reginald H. Walter – författare
Visar alla böcker från författaren Reginald H. Walter. Handla med fri frakt och snabb leverans.
5 produkter
Polysaccharide Dispersions
Chemistry and Technology in Food
E-bok, 1997
978 kr
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Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common …
Chemistry and Technology of Pectin
E-bok, 2012
929 kr
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A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new …
The Chemistry and Technology of Pectin
Inbunden, 1992
841 kr
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A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new …
Polysaccharide Association Structures in Food
E-bok, 1998
4913 kr
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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 …
Polysaccharide Association Structures in Food
E-bok, 1998
4913 kr
Lägg i varukorg
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 …
