Polysaccharide dispersions : chemistry and technology in food /

Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenom...

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Bibliographic Details

Main Author:	Walter, Reginald Henry, 1933-
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	San Diego : Academic Press, ©1998.
Series:	Food science and technology international series.
Subjects:	Polysaccharides. Food industry and trade. Polysaccharides TECHNOLOGY & ENGINEERING > Food Science. Food industry and trade Polissacarídeos. Tecnologia de alimentos. Electronic books.
Online Access:	Connect to the full text of this electronic book