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

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ปกของ 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.

€319.78

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ภาษา อังกฤษ ● รูป PDF ● หน้า 352 ● ISBN 9781466583672 ● สำนักพิมพ์ CRC Press ● การตีพิมพ์ 1998 ● ที่สามารถดาวน์โหลดได้ 3 ครั้ง ● เงินตรา EUR ● ID 7124318 ● ป้องกันการคัดลอก Adobe DRM

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Walter Reginald H. Walter

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