Polysaccharides in food /

Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutio...

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Bibliographic Details
Corporate Authors:	Easter School in Agricultural Science University of Nottingham, ScienceDirect (Online service)
Other Authors:	Blanshard, J. M. V. (Editor), Mitchell, J. R., Ph. D. (Editor)
Format:	Conference Proceeding eBook
Language:	English
Language Notes:	English.
Published:	London ; Boston : Butterworths, 1979.
Subjects:	Food > Polysaccharide content > Congresses. Aliments > Teneur en polysaccharides > Congrès. COOKING > General. Food > Polysaccharide content Polysaccharide Lebensmittel Proteinas. Aliments. Polysaccharides. Electronic books. Congress proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès.
Online Access:	Connect to the full text of this electronic book

Published 1979

Conference Proceeding Book