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Novel macromolecules in food systems /

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Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecul...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Doxastakis, George, Kiosseoglou, V. (Vassilios)
Format: eBook
Language:English
Language Notes:English.
Published: Amsterdam ; New York : Elsevier, 2000.
Edition:1st ed.
Series:Developments in food science ; 41.
Subjects:
Proteins.
Polysaccharides.
Biopolymers.
Food industry and trade.
Nutrition.
Macromolecular Substances
Biopolymers
Food Industry
Nutritional Physiological Phenomena
Polysaccharides
Proteins
Protéines.
Biopolymères.
Aliments > Industrie et commerce.
protein.
Food industry and trade
Biopolymere
Lebensmittel
Polysaccharide
Proteine
Zusatzstoff
Aufsatzsammlung
Aliments.
Protéines dans l'alimentation humaine.
Polyaccharides.
Electronic books.
Aufsatzsammlung.
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Call Number: TP453.P7 N69 2000eb
 
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TP453.P7 N69 2000eb Available