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CRC Press Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality

Illustrations

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Description

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.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
26 October 2000
Listed Since
10 February 2007

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