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Novel macromolecules in food systems /
Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecul...
| Cote: | Libro Electrónico |
|---|---|
| Autres auteurs: | , |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Amsterdam ; New York :
Elsevier,
2000.
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| Édition: | 1st ed. |
| Collection: | Developments in food science ;
41. |
| Sujets: | |
| Accès en ligne: | Texto completo Texto completo |
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