Polysaccharide Dispersions
Polysaccharide Dispersions
Regular price
Checking stock...
Regular price
Checking stock...
Résumé
Polysaccharides are the subject of heightened interest, and this book is a 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.
The feel-good place to buy books
- Free delivery in the UK
- Supporting authors with AuthorSHARE
- 100% recyclable packaging
- B Corp - kinder to people and planet
- Buy-back with World of Books - Sell Your Books
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 | Non disponible |
| ISBN 13 | 9780127338651 |
| ISBN 10 | 0127338659 |
| Titre | Polysaccharide Dispersions |
| Auteur | Reginald H Walter |
| Série | Food Science And Technology |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | Elsevier Science Publishing Co Inc |
| Année de publication | 1997-12-10 |
| Nombre de pages | 236 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |