This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.
Beli ebook ini dan dapatkan 1 lagi GRATIS!
Bahasa Inggris ● Format PDF ● ISBN 9781845698362 ● Penerbit Elsevier Science ● Diterbitkan 1998 ● Diunduh 6 kali ● Mata uang EUR ● ID 3124623 ● Perlindungan salinan Adobe DRM
Membutuhkan pembaca ebook yang mampu DRM