Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality PDF

ISBN: 9781482279016

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.

Edition :	00
Number of Pages :	282
Published :	10/26/2000
isbn :	9781482279016