Polysaccharide Dispersions
Polysaccharide Dispersions
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Summary
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.
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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 | Unavailable |
| ISBN 13 | 9780127338651 |
| ISBN 10 | 0127338659 |
| Title | Polysaccharide Dispersions |
| Author | Reginald H Walter |
| Series | Food Science And Technology |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Elsevier Science Publishing Co Inc |
| Year published | 1997-12-10 |
| Number of pages | 236 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |