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About Polysaccharide Association Structures in Food (Food Science and Technology)
"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."
Detailed Information
| Author: | Walter |
|---|---|
| Publication Year: | 1998 |
| ISBN: | 9780824701642 |
| Pages: | 346 |
| Language: | English |
| File Size: | 98.286 |
| Format: | |
| Price: | FREE |
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