Novel Macromolecules in Food Systems - Developments in Food Science - Doxastakis - Books - Elsevier Science & Technology - 9780444829320 - October 2, 2000
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Doxastakis
Novel Macromolecules in Food Systems - Developments in Food Science

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Featuring the advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", and placing an emphasis on fundamental structure-function relationships, this book is useful to those working in product development and fundamental food research.

468 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 2, 2000
ISBN13 9780444829320
Publishers Elsevier Science & Technology
Pages 468
Dimensions 156 × 234 × 25 mm   ·   825 g
Editor Doxastakis, G.
Editor Kiosseoglou, V. (Aristotle University, School of Chemistry, Laboratory of Food Chemistry and Technology, 54006 Thessaloniki, Greece)

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