Food Polysaccharides and Their Applications, Second Edition (Food Science and Technology)
by Glyn O. Phillips and Peter A. Williams
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Food Polysaccharides and Their Applications, Second Edition (Food Science and Technology)
May 26, 2006, CRC
Hardcover
in English
- 2 edition
0824759222 9780824759223
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Book Details
First Sentence
"The aims of this volume on food polysaccharides are to describe (a) their molecular structures and physical properties, (b) their production and uses in food formulations, indicating how chemical and physical properties relate to texture and functionality, (c) the effects of cooking and interactions between food polysaccharides and proteins, lipids, sugars, and metal ions, (d) analytical methods for food polysaccharides, including identification and quantitative determination, and (e) legislation controlling the use of these substances in food."
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- Created April 29, 2008
- 12 revisions
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| December 10, 2022 | Edited by ImportBot | import existing book |
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| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |