Knygos.lt nariams
Knygos.lt nariams
- Išsiųsime per 12–18 d.d.
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Aprašymas
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.
- Autorius: Walter
- Leidėjas: CRC Press
- ISBN-10: 082470164X
- ISBN-13: 9780824701642
- Formatas: 15.9 x 23.5 x 2.2 cm, kieti viršeliai
- Kalba: Anglų
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.
Atsiliepimai