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Polysaccharide Association Structures in Food

By: Reginald H. Walter (Author)

Manufacture on Demand

Ksh 57,600.00

Format: Hardback or Cased Book

ISBN-13: 9780824701642

Publisher: Taylor & Francis Inc

Publication Date: Apr 6th, 1998

Dimension: 22.90 x 15.20 x 68.00 cms

Category: Food & beverage technology

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Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. This title covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; and gel formation and ultrastructure in food polysaccharides.

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