Polysaccharide association structures in food
Auteur :
Walter, Reginald H.
Éditeur :
Taylor & Francis Inc
ISBN :
9780824701642
Date de publication :
6 avr. 1998
Dimensions :
22,9 x 15,2 cm
Poids :
654 g
Langue :
Anglais
Pays d'origine :
USA
Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. This title covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; and gel formation and ultrastructure in food polysaccharides.