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Polysaccharide Association Structures in Food
List Price:
$400.00
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Product Details
Author:
Walter
Format:
Hardcover
Pages:
352
Publisher:
CRC Press (April 6, 1998)
Imprint:
CRC Press
Language:
English
Audience:
Professional and scholarly
ISBN-13:
9780824701642
ISBN-10:
082470164X
Weight:
23.125oz
Dimensions:
6" x 9"
File:
TAYLORFRANCIS-TayFran_261022042609999-20261022.xml
Folder:
TAYLORFRANCIS
List Price:
$400.00
Country of Origin:
United States
Pub Discount:
30
Series:
Food Science and Technology
Case Pack:
24
As low as:
$380.00
Publisher Identifier:
P-CRC
Discount Code:
H
Overview
"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."
