Polysaccharide Association Structures in Food

- Criticism of the Works of Novelists, Poets, Playwrights, Short-Story Writers, and Other Creative Writers Who Liv

Reginald H. Walter

Bog E-bog

Format
Bog, hardback
Engelsk
352 sider

Indgår i serie
Food Science and Technology

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Beskrivelse

"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."

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Detaljer

SprogEngelsk
Sidetal352
Udgivelsesdato23-10-2013
ISBN139780824701642
Forlag Taylor & Francis Inc
Nummer i serien429
FormatHardback
Udgave0

Størrelse og vægt

Vægt680 g

Dybde2,7 cm

10 cm

15,2 cm

22,9 cm

Polysaccharide Association Structures in Food

- Criticism of the Works of Novelists, Poets, Playwrights, Short-Story Writers, and Other Creative Writers Who Liv

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