Food hydrocolloids: characteristics, properties & structures
Auteur :
Hollingworth, Clarence S.
Éditeur :
Nova Science Publishers Inc
ISBN :
9781608762224
Date de publication :
1 août 2010
Dimensions :
18,0 x 26,0 cm
Poids :
746 g
Langue :
Anglais
Pays d'origine :
USA
Gathers the research from around the globe in the study of food hydrocolloids and highlights such topics as: collagen and gelatine extracted from skate skin, sucrose pectin interaction, utilisation of glucomannans for health, and others.