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CRC Press Polysaccharide Association Structures in Food: 87 (Food Science and Technology)

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Description

"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
06 April 1998
Listed Since
10 February 2007

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