Marine Polysaccharide: Lebensmittelanwendungen, Taschenbuch von Venugopal, Vazhiyil...
82,15 €
Th begins with discussions on the isolation of polysaccharides from marine sources and their properties, particularly those important from a food technology point of view. The author presents an overview of the general functional properties of polysaccharides, including their structure; their hydration, gelation, emulsification, and rheological properties; and interactions among themselves and with other food components such as proteins that are relevant to food processing.
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