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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. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."
- Format: Inbunden
- ISBN: 9780824701642
- Språk: Engelska
- Antal sidor: 352
- Utgivningsdatum: 1998-04-01
- Förlag: CRC Press Inc