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Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality Steve W. Cui 1.º edición
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Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality
Steve W. Cui
This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.
284 pages
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 5 de septiembre de 2019 |
| ISBN13 | 9780367397999 |
| Editores | Taylor & Francis Ltd |
| Páginas | 284 |
| Dimensiones | 150 × 220 × 10 mm · 453 g |
| Lengua | Inglés |
