Polysaccharide Dispersions: Chemistry and Technology in Food


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Descripción

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.

Detalles del producto

Editorial
Elsevier Science Publishing Co Inc
Fecha de Publicación
Idioma
Inglés
Tipo
Tapa dura
EAN/UPC
9780127338651

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