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About The Book
Description
Author
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.
Piracy-free
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Details
ISBN 13
9780367397999
Publication Date
-05-09-2019
Pages
-284
Weight
-407 grams
Dimensions
-155.96x233.93x15.19 mm
