Polysaccharide Association Structures in Food
Reginald H. Walter
Taylor & Francis Inc, 1998
437,75 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9780824701642
- ISBN-10
- 082470164X
- Publisher
- Taylor & Francis Inc
- Year
- 1998
- Publication date
- 1998-04-06
- Pages
- 352
- Dimensions
- 229x152x
- Weight
- 654