Functional Properties of Food Macromolecules (gebundenes Buch)
Functional Properties of Food Macromolecules
Erschienen am
31.08.1998
Bibliographische Informationen
ISBN/EAN: 9780751404210
Sprache: Englisch
Seiten: xvi, 348 S.
Bindung: gebundenes Buch
Beschreibung
InhaltsangabeDilute Solution Viscometry Of Food Biopolymers. Water and Food Macromolecules. Gelation of Globular Proteins. Gelation of Polysaccharides. Structural properties of High Solids Biopolymer Systems. Functional Properties of Protein--Polysaccharide Mixtures. High Pressure Effects on Biopolymers. Emulsions and Foams. Index
Inhalt
Dilute Solution Viscometry Of Food Biopolymers. Water and Food Macromolecules. Gelation of Globular Proteins. Gelation of Polysaccharides. Structural properties of High Solids Biopolymer Systems. Functional Properties of Protein--Polysaccharide Mixtures. High Pressure Effects on Biopolymers. Emulsions and Foams. Index
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