Polysaccharide Association Structures in Food (Food Science and Technology),Used

Polysaccharide Association Structures in Food (Food Science and Technology),Used

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SKU: SONG082470164X
Brand: CRC Press
Regular price$397.48
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Focuses on the physicalchemical 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; starchlipid interactions; interactions in whey protein/polysaccharide mixtures; and more.'

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