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Polysaccharide Association Structures in Food (Food Science and Technology)
Polysaccharide Association Structures in Food - Food Science and Technology
Author: Walter
"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 tr...  more »
ISBN-13: 9780824701642
ISBN-10: 082470164X
Publication Date: 4/1/1998
Pages: 352
Edition: 1
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Publisher: CRC
Book Type: Hardcover
Members Wishing: 0
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