Reginald H. Walter: Polysaccharide Association Structures in Food (ePUB) < الهندسة الكيميائية < الهندسة / التقنيات < علوم < آخر الأخبار

Reginald H. Walter
Polysaccharide Association Structures in Food [EPUB ebook]

الدعم

غلاف Reginald H. Walter: Polysaccharide Association Structures in Food (ePUB)

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.

€320.98

قم بشراء هذا الكتاب الإلكتروني واحصل على كتاب آخر مجانًا!

لغة الإنجليزية ● شكل EPUB ● صفحات 352 ● ISBN 9781040055526 ● الناشر CRC Press ● نشرت 1998 ● للتحميل 3 مرات ● دقة EUR ● هوية شخصية 9515101 ● حماية النسخ Adobe DRM

يتطلب قارئ الكتاب الاليكتروني قادرة DRM

المزيد من الكتب الإلكترونية من نفس المؤلف (المؤلفين) / محرر

Reginald H. Walter

8٬782 كتب إلكترونية في هذه الفئة

غلاف S. Athithan: Coastal Aquaculture and Mariculture

S. Athithan: Coastal Aquaculture and Mariculture

This book is an effort to consolidate and comprehensively present the coastal aquaculture & mariculture and divided into 39 chapters covering introduction, mariculture scenario, finfish farming, shel …

غلاف VivianE Mountney: Poultry Products Technology

VivianE Mountney: Poultry Products Technology

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points …

غلاف Rockland: Water Activity

Rockland: Water Activity

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposi …

غلاف Gruenwedel: Food Analysis

Gruenwedel: Food Analysis

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety, the science of food analysis …

غلاف Maurice Shachman: The Soft Drinks Companion

Maurice Shachman: The Soft Drinks Companion

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years” hands- …

غلاف Clayton May: Epoxy Resins

Clayton May: Epoxy Resins

Featuring new techniques of physicochemical analysis and broader coverage of textile applications, the thoroughly rewritten and enlarged Second Edition provides hands-on assistance inthe use, formula …

غلاف Leslie R. Rudnick: Lubricant Additives

Leslie R. Rudnick: Lubricant Additives

This indispensable book describes lubricant additives, their synthesis, chemistry, and mode of action. All important areas of application are covered, detailing which lubricants are needed for a part …

غلاف Diran Basmadjian: The Little Adsorption Book

Diran Basmadjian: The Little Adsorption Book

This unique approach to the basic concepts of adsorption is written for students, engineers, scientists, and others who need a clear presentation of adsorption processes. Unlike other texts on this s …

غلاف Yale E. Strausser: Characterization in Silicon Processing

Yale E. Strausser: Characterization in Silicon Processing

غلاف Xuezhong He & Izumi Kumakiri: Carbon Membrane Technology

Xuezhong He & Izumi Kumakiri: Carbon Membrane Technology

Carbon membranes have great advantages of strong mechanical strength and high chemical stabilities, as well as high separation performance to reach the industrial attractive region. Further improveme …

الصفحة التالية >>>