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Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality Steve W. Cui 1. utgave
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Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality
Steve W. Cui
Presents information on food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. This book addresses the basic chemistry, extracting processes, molecular structure.
284 pages, black & white illustrations
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 26. oktober 2000 |
| ISBN13 | 9781566769341 |
| Utgivere | Taylor & Francis Inc |
| Antall sider | 284 |
| Mål | 156 × 234 × 19 mm · 576 g |
| Språk | Engelsk |
