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

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Pokrywa 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
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Język Angielski ● Format EPUB ● Strony 352 ● ISBN 9781040055526 ● Wydawca CRC Press ● Opublikowany 1998 ● Do pobrania 3 czasy ● Waluta EUR ● ID 9515101 ● Ochrona przed kopiowaniem Adobe DRM
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