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Polysaccharide Association Structures in Food
part of the Food Science and Technology series
- Binding:
- Hardback
- Pages:
- 352
- Published:
- April 5, 1998
- Dimensions:
- 152x229x22 mm.
- Weight:
- 680 g.
Delivery:
2-3 weeks
Expected delivery: December 5, 2024
Description of Polysaccharide Association Structures in Food
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.
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