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Polysaccharide Dispersions : Chemistry and Technology in Food (Food Science and Technology International)
Polysaccharide Dispersions Chemistry and Technology in Food - Food Science and Technology International
Author: Reginald H. Walter
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 phenomenology under different combinations of stimuli...  more »
ISBN-13: 9780127338651
ISBN-10: 0127338659
Publication Date: 10/15/1997
Pages: 236
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Publisher: Academic Press
Book Type: Hardcover
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