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

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Capa do Reginald H. Walter: Polysaccharide Association Structures in Food (PDF)

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.

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Língua Inglês ● Formato PDF ● Páginas 352 ● ISBN 9781466583672 ● Editora CRC Press ● Publicado 1998 ● Carregável 3 vezes ● Moeda EUR ● ID 7124318 ● Proteção contra cópia Adobe DRM

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