Polysaccharide Dispersions by Reginald H Walter

Polysaccharide Dispersions by Reginald H Walter

Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.

SKU	Nicht verfügbar
ISBN 13	9780127338651
ISBN 10	0127338659
Titel	Polysaccharide Dispersions
Autor	Reginald H Walter
Serie	Food Science And Technology
Buchzustand	Nicht verfügbar
Bindungsart	Hardback
Verlag	Elsevier Science Publishing Co Inc
Erscheinungsjahr	1997-12-10
Seitenanzahl	236
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
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