Fortell venner om denne varen:
Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality Steve W. Cui 1. utgave
Pris
NOK 1.019
Bestillingsvarer
Forventes levert 14. - 28. jul
Legg til iMusic ønskeliste
eller
Finnes også som:
Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality
Steve W. Cui
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.
284 pages
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 5. september 2019 |
| ISBN13 | 9780367397999 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 284 |
| Mål | 150 × 220 × 10 mm · 453 g |
| Språk | Engelsk |
