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Novel Macromolecules in Food Systems - Developments in Food Science Doxastakis
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Novel Macromolecules in Food Systems - Developments in Food Science
Doxastakis
Featuring the advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", and placing an emphasis on fundamental structure-function relationships, this book is useful to those working in product development and fundamental food research.
468 pages
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 2 de octubre de 2000 |
| ISBN13 | 9780444829320 |
| Editores | Elsevier Science & Technology |
| Páginas | 468 |
| Dimensiones | 156 × 234 × 25 mm · 825 g |
| Editor | Doxastakis, G. |
| Editor | Kiosseoglou, V. (Aristotle University, School of Chemistry, Laboratory of Food Chemistry and Technology, 54006 Thessaloniki, Greece) |
