E-kitap > Bilim > Mühendislik / Teknik > Kimya Mühendisliği > Reginald H. Walter: Polysaccharide Association Structures in Food (PDF)

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

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Örtmek 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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Dil İngilizce ● Biçim PDF ● Sayfalar 352 ● ISBN 9781466583672 ● Yayımcı CRC Press ● Yayınlanan 1998 ● İndirilebilir 3 kez ● Döviz EUR ● Kimlik 7124318 ● Kopya koruma Adobe DRM

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Walter Reginald H. Walter

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