Name:
Polysaccharide Association Structures in Food PDF
Published Date:
04/06/1998
Status:
[ Active ]
Publisher:
CRC Press Books
Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more.
Author: Walter
| Edition : | 98 |
| Number of Pages : | 353 |
| Published : | 04/06/1998 |
| isbn : | 9781466583672 |
