Levnedsmiddelteknologi
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Polysaccharide Gums from Agricultural Products
Processing, Structures and Functionality
Udgivet af Taylor & Francis Ltd
ISBN
9780367397999
Om denne bog
This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. Polysaccharide Gums from Agricultural Products: Processing, Structures…
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Bogdetaljer
Forfatter
Steve W. Cui
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9780367397999
EAN
9780367397999
Format
Hæftet
Sprog
Engelsk
sider
284
Undertitel
- Processing, Structures and Functionality
Produktbeskrivelse
This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. 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. It will be of interest to researchers in gums and crop breeding science, the food and cosmetic industries, and to academic and food industry libraries.
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