Polysaccharide Gums from Agricultural Products : Processing, Structures and Functionality
by
Steve W. Cui
Book Details
Format
Paperback / Softback
ISBN-10
0367397994
ISBN-13
9780367397999
Publisher
Taylor & Francis Ltd
Imprint
CRC Press
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Sep 5th, 2019
Print length
284 Pages
Weight
453 grams
Product Classification:
Food & beverage technology
Ksh 12,250.00
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This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.
This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums. It will be of interest to researchers in gums and crop breeding science, the food and cosmetic industries, and to academic and food industry libraries.
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