Walter, Reginald H. (forfatter)

Polysaccharide Association Structures in Food e-bog

2190,77 DKK (inkl. moms 2738,46 DKK)

&quote;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 trans

E-bog 2190,77 DKK

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Forfattere Walter, Reginald H. (forfatter)

Forlag CRC Press

Udgivet 6 april 1998

Længde 352 sider

Genrer Food and beverage technology

Sprog English

Format pdf

Beskyttelse LCP

ISBN 9781466583672

Beskrivelse

"e;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 trans