Polysaccharide Association Structures in Food - Food Science and Technology - Reginald H. Walter - Books - Taylor & Francis Inc - 9780824701642 - April 6, 1998
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Reginald H. Walter
Polysaccharide Association Structures in Food - Food Science and Technology 1st edition

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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.

352 pages, illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released April 6, 1998
ISBN13 9780824701642
Publishers Taylor & Francis Inc
Pages 352
Dimensions 152 × 229 × 22 mm   ·   654 g
Language English  
Editor Walter, Reginald H.

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