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Polysaccharide dispersions : chemistry and technology in food /
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenom...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
©1998.
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| Colección: | Food science and technology international series.
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| Temas: | |
| Acceso en línea: | Texto completo |